The Sweet Poison Cocktail: The Must-Try Halloween Recipe!

RECIPE SOURCE: Based on the recipe created at the Jekyll and Hyde Club in NYC.

INGREDIENTS USED (IN ORDER SHOWN):
1 oz (30 ml) blue curaçao
1 oz (30 ml) white rum
2 oz (60 ml) coconut rum
1-2 oz (30-60 ml) pineapple juice

Garnish with two maraschino cherries

EQUIPMENT USED:
Boston shaker
Hawthorne strainer
Cocktail glass (rocks glass)

INSTRUCTIONS:
Fill the small shaker tin with ice. Add the blue curaçao, white rum, and coconut rum to the large shaker tin. Combine the tins and shake for 10-15 seconds. Put your Hawthorne strainer on the large tin. Switch to your cocktail glass and fill it with ice. Strain the cocktail into the glass, leaving about 1/2 inch of space at the top. Fill the rest of the glass with pineapple juice and garnish with two maraschino cherries.

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