The quintessential Bahamian drink served at every beach bar from the Caribbean throughout the coastal beaches of the United States. Created by Emily Cooper of Miss Emily's Blue Bee Bar on Green Turtle Cay in the 1960s, her recipe is a well guarded secret. My recipe yields a little over a gallon, prefect for a party.
Combine all the ingredients in a large container and allow the flavors to marry for at least 8 hours, best overnight, in the refrigerator. The longer it sits, the smoother the taste.
Serve in a tall glass and garnish with pineapple wedges and orange slices.
Have extra rum for a rum floater on top.
To make a litre carafe, combine:
3 cups pineapple juice with 1/2 cup each of Bacardi white rum, Bacardi gold rum, coconut rum, apricot brandy and simple syrup. Serve very cold over ice. Garnish with pineapple chunks and orange slices. Don't forget the rum floater!