The Undercurrent - cooking recipe

Ingredients

1 1/2 ounces parrot bay rum
1/2 ounce blue curacao
1 dash pineapple juice (1 splash)
1/4 ounce raspberry liqueur (Chambord is recommended)
1 slice lemons or 1 lemon peel
1 cherries (to garnish)

Preparation

Combine the first 3 ingredients and shake.
Rim a martini glass with sugar by dipping the glass in to water or simple syrup, pouring sugar on a plate, and twisting the top of the glass in the sugar until the rim is coated.
Put the first three ingredients in the glass.
Sink the Chambord by pouring a slow and steady stream in to the glass along its side.
Garnish with lemon or cherry.