Cancun Current recipe

1 oz Bacardi® 151 rum
1 oz Malibu® coconut rum
1/2 oz pineapple juice
1 splash Chambord® raspberry liqueur

Pour the 151, Mailbu, and pineapple juice into a mixer full of ice, shake, and strain into a rocks glass. Tilt the rocks glass and pour the Chambord onto the glass. The Chambord will sink to the bottom giving you a golden top layer and a purple bottom layer. Serve.

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