- 4 ounces dark rum (recommended: Goslings Black Seal rum)
- 4 ounces Barbados rum or amber rum
- 2 ounces triple sec
- 2 lemons, juiced
- 5 ounces pineapple juice
- 5 ounces orange juice
- 2 ounces Bermuda falernum or simple sugar syrup
- 4 dashes Angostura bitters
- Cracked ice
Add all the ingredients to a pitcher with a tight-fitting lid. Shake vigorously until a frothing head appears. Strain into cocktail glasses and let the fun begin.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Recipe courtesy of Swizzle Inn