1 oz. Brugal
rum
1 oz. Velvet Fallernum
1 oz. Orange juice
1 oz. Pineapple juice
3 dashes Angostura bitters
Combine spirits and juice in mixing tin. Shake and strain over large rocks glass with fresh ice and top with bitters.
Spencer Elliot, mixologist at Bounce Sporting Club in New York, created this recipe.
