Stingray Rum Punch by Ben Partridge
  • 30 ml light rum
  • 30 ml dark rum
  • 15 ml triple sec
  • 30 ml freshly squeezed lime juice
  • 15 ml sugar syrup
  • 10 ml orgeat
  • Equal parts pineapple juice & orange juice to taste
  • Slice of pineapple & pineapple leaf for garnish

Method: shaken & strained long

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