Foreign Export Recipe
A rich island mix of Appleton Estate and Wray & Nephew rum, layered with grenadine, vanilla, lime and pineapple for a bold and tropical finish.
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Ingredients
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Cocktail
Garnish & Finish
Method
Preparation
Chill glass
Fill a highball or double old-fashioned glass with ice water to chill while preparing the cocktail (about 2 minutes). Discard water before serving.
Make vanilla syrup (if not prepared)
Combine equal parts sugar and water (for example 1/2 cup each) in a small saucepan, add one split vanilla bean or 1 tsp vanilla extract, warm until sugar dissolves, cool and store. Use 0.5 oz for the cocktail.
Mixing
Add the Appleton Estate rum, Wray & Nephew overproof rum, pineapple juice, fresh lime juice and vanilla syrup into a cocktail shaker.
Fill the shaker with ice (enough to come about two-thirds up), cap and shake vigorously for 10–15 seconds until well chilled and slightly diluted.
If using, add 2 dashes of Angostura bitters on top and gently swirl once to add aromatic depth without disturbing the layers.
Garnish & Serve
Garnish with a pineapple wedge on the rim and a lime wheel on top of the glass. Optionally, lightly flame a lime peel over the drink for extra aroma (careful with overproof rum).
Serve with a straw and a small cocktail pick for the garnish. Encourage the guest to stir before drinking if they want a uniform flavor, or sip as layered for visual and flavor contrast.