INGREDIENTS

• 60ml Elephantom Rum
• 20ml Passionfruit pulp
• 75ml Pineapple Juice
• 75ml Orange Juice
• 15ml Grenadine

METHOD

Add all ingredients to a cocktails shaker with ice
and shake until cold.

Strain into a Tiki or Highball glass with ice.

GARNISH

Garnish with pineapple leaves, and a lime wedge.