Spiced Coconut Spritz

An original cocktail created and made famous by The Marlborough in Glasgow, a spritz with a little more style.
37.5ml Rum Cay Rum
50ml Pineapple juice
20ml Coconut syrup
Topped with prosecco (90ml approx)
  1. Take your shaker, add 37.5ml Rum Cay Bahamian Spiced Rum
  2. Add 50ml pineapple juice to shaker.
  3. Add 20ml Coconut syrup to shaker
  4. Add ice to your shaker, and shake well.
  5. Pour into glass with ice, and top with prosecco
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