A staple of the brunch menu at the boutique hotel Blue On Water in St. John's.
Ingredients
1 ounce Screech rum
1/2 ounce Lapponia Lakka cloudberry liqueur
1/4 ounce banana liqueur
1/4 ounce Butter Ripple Schnapps
2 ounces orange juice
2 ounces pink grapefruit juice
Method
Combine all the ingredients in a cocktail shaker, add ice and shake vigorously for 10 seconds. Strain into a tumbler filled with ice and garnish with skewered fruit.