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Ingredients
- ¾ oz Cruzan Mango Rum
- ½ oz Parrot Bay Coconut rum
- ¾ oz Bols Créme de Banana
- 2 oz Orange juice
- 2 oz Pineapple juice
- ½ oz grenadine
Instructions
- Pour the ingredients (except the grenadine) into a cocktail shaker and add ice.
- Shake until the shaker feels icy cold.
- Strain into a Collins glass over fresh ice.
- Pour grenadine down the inside of the glass over the back of a barspoon.
- Garnish with a pineapple wedge.