(the Blackhouse way)

Jamaica, 1800s: plantation owners mixing rum with whatever fruit, sugar, and spice happened to be lying around, long before anyone thought to write the recipe down properly. Versions multiplied across the Caribbean — every island, every bartender, their own idea of “right.” Ours skips the fuss. A good golden rum and a good pineapple soda do most of the work between them, no shaking, no specialist ingredients, no arguing over whose grandmother’s recipe is correct.

Recipe

• 50ml golden rum

• 120ml pineapple soda

• Ice

• Lime wedge or wheel to garnish

Fill a highball with ice, pour over the rum, top with pineapple soda, stir briefly, and garnish with lime.