Steps
- In a blender, combine 45ml of dark Jamaican rum, 22.5ml of white Puerto Rican rum, 15ml of triple sec, 15ml of falernum, and 7.5ml of lime juice.
- Add 6 drops of pastis, 1 dash of Angostura bitters, and 1 cup of ice. Blend on high for 5 seconds, until the ice is crushed but not smooth.
- Pour unstrained into a double rocks glass, top with crushed ice, and garnish with a maraschino cherry.