- 1¾ ounce Plantation Pineapple Rum
- ¼ ounce fresh pressed lime juice
- ½ ounce coconut water
- ½ ounce John D. Taylor’s “Velvet Falernum” Liqueur
- Anise hyssop leaves and marigold petals or whole flower for garnish
In a bar tin, combine liquid ingredients and shake over ice for 10 seconds. Strain into a cocktail glass. Garnish with Anise hyssop leaves and marigold. Makes 1 cocktail.