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A staple of the brunch menu at the boutique hotel Blue On Water in St. John's.









Ingredients

1 ounce Screech rum

1/2 ounce Lapponia Lakka cloudberry liqueur

1/4 ounce banana liqueur

1/4 ounce Butter Ripple Schnapps

2 ounces orange juice

2 ounces pink grapefruit juice

Method

Combine all the ingredients in a cocktail shaker, add ice and shake vigorously for 10 seconds. Strain into a tumbler filled with ice and garnish with skewered fruit.

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