In a pitcher, combine the pineapple juice, gin, triple sec, Bénédictine and bitters and refrigerate until chilled, about 2 hours. Stir well and pour into ice-filled rocks glasses. Top each drink with 1/4 ounce of cherry liqueur and garnish with a pineapple spear and a maraschino cherry.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.