Created by Weston Huggins at the Buccaneer Hotel, St. Croix, 1968. "The Jump Up and Kiss Me was named after a local flower that grows in a vine and looks like a miniture carnation," says Weston, adding that the drink "was a joint effort with the bar manager at the time, a man named Tom Russell." Recipe from a 1968 Galliano promotional recipe booklet.

Ingredients

• 1
  oz
  of Galliano L'Autentico liqueur
• 1
  oz
  of Blended Lightly Aged (Gold) Rum
• 1
  oz
  of Pineapple juice
• 1
  piece(s)
  of Egg
  (white)
• 0.25
  oz
  of Apricot Brandy
• 0.25
  oz
  of Lemon juice

Steps

• Blend everything at high speed with 4 oz of crushed ice for 45 to 60 seconds. Pour into a 10 oz snifter.