Adapted from a recipe by Dean Short of the Port's O' Call restaurant, Tucson, Arizona, circa 1960's

Ingredients

• 0.75
  oz
  of Lime juice
• 0.75
  oz
  of Orange juice
• 0.75
  oz
  of Pineapple juice
• 0.75
  oz
  of Passion Fruit Liqueur
• 0.75
  oz
  of Sugar syrup (rich) 2 sugar to 1 water
• 0.75
  oz
  of Dark (Black Blended) Rum
• 0.75
  oz
  of Overproof aged rum

Steps

• Shake with ice cubes and pour into ceramic barrel mug.