Bahamian rhapsody

By MasterChef Canada
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  • 44 milliliters aged rum
  • 30 milliliters coconut rum
  • 90 milliliters pineapple juice
  • 7 milliliters lemon juice
  • 15 milliliters orange simple syrup
  • Garnish with black cherry, orange zest, & pineapple leaf


  • Copper mug


  1. In copper mug, fill to top with crushed ice. Pour 44 milliliters aged rum,  30 milliliters coconut rum, 90 milliliters pineapple juice, seven milliliters freshly squeezed lemon juice, and 15 milliliters simple syrup. Stir until desired dilution and garnish with black cherry, orange zest, and two pineapple leaves.

Recipes c/o The Minister Group

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