Three P’s

by Peter Povlsen


  • 60 ml Pineapple infused golden spiced rum
  • 30 ml Fresh organic lime juice
  • 15 ml Peach liqueur
  • 15 ml Passionfruit syrup
  • Dash of Bob's Vanilla Bitters


Pour all ingredients into a shaker and fill with crushed ice then give it a good shake. Dump into a chilled glass and top with crushed ice. Garnish with dehydrated peach, pitahaya, mint and sip with a glass straw.

Photo & cocktail recipe credit:

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