- 1 tablespoon Rum-Soaked Pineapple
- 2 ounces Pineapple Rum
- 2 dashes of peach bitters
- Crushed ice
- 1 ounce chilled aranciata (Italian orange soda) or Orangina
- 2 pineapple leaves
- In a blender, puree the Rum-Soaked Pineapple with the Pineapple Rum and bitters. Pour into a crushed icefilled red wine glass and stir in the aranciata. Garnish with the pineapple leaves.