Drinks Guide
Gold rumSugar syrupLemon juicePineapple juice
Proportions by volume. Ice and garnish not shown.

The Battle of Algiers

Made with rum, served in a highball glass.

50 ml / 1 3/4 ozGold rum
10 ml / 1/4 ozSugar syrup
15 ml / 1/2 ozLemon juice
150 ml / 5 ozPineapple juice
30 gPineapple
1 gGround cinnamon
180 gIce cubes

Method

  1. Fill a highball glass with ice cubes.
  2. Add 15 ml lemon juice, 10 ml sugar syrup, and 50 ml gold rum.
  3. Add a pinch of ground cinnamon.
  4. Top with pineapple juice and stir gently.
  5. Garnish with a pineapple slice.

About the The Battle of Algiers

A sour highball cocktail with rum base. The pineapple juice and fresh pineapple give it a tropical character balanced by sour lemon and spicy cinnamon.

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