1 oz. Wray & Nephew Jamaican Overproof Rum
1 oz. Bordeaux Wine Falernum*
1 dash Angostura Bitters
1 oz. fresh lime juice
1 oz. fresh orange juice
1 oz. fresh pineapple juice
Add all ingredients to a tiki mug or large glass and fill with crushed ice, swizzle to mix and top with additional crushed ice. Then top with 1 ounce of dry red wine. Garnish with a lime and brandied cherry.
*Bordeaux Wine Falernum
Reduce 1 bottle of Bordeaux blend red wine over medium heat down to 50% with the zest of 6 limes, 20 whole cloves, 2 oz. lime juice and 1 cup of chopped ginger. Once the wine has been reduced, take off heat and allow to cool. Use cheese cloth to strain and make sure to squeeze out the last bits. Add 1 tsp. of almond extract and sweeten the remaining liquid with an equal amount of sugar.