2 oz. Rumbullion spiced rum
1 oz. Combier de Peche liqueur
¾ oz. Fresh lime juice
Combine first three ingredients and shake. Pour into Collins glass with ice and top with fresh pineapple. Garnish with a dried fruit slice and a Filthy gourmet cherry skewer.
The mixologists at Hugo’s Oyster Bar in Roswell, GA, created this recipe.