The Dark Rum

Ingredients:

50ml Sugarbird Fynbos Rum

handful of pineapple chunks

100ml Orange juice

dash of aromatic bitters

25ml lime juice

25ml triple sec

soda water

Method:

1. Place pineapple chunks into a cocktail shaker
2. Muddle gently
3. Add Sugarbird Rum, orange juice, lime juice, triple sec and bitters
4. Add ice
5. Shake and fine strain into cocktail glass over ice.
6. Charge with soda water 
7. Garnish with an orchid flower and a stick of smoking cinnamon