Despite the minimal amount of spirit, this is a very well-balanced drink. The origins are hazy, but it may hail from the the silver age of Canadian tiki cocktails.

If at all possible use fresh squeezed orange juice along with the lemon. Since the juice adds plenty of sweet, I opted to use a half ounce of POM liqueur instead to add a bit more tartness. The real key here is to use the full five dashes of bitters. It balances everything out and makes it quite approachable.

The only way I could of improving this is to make the ice cubes with coconut water. Next time, that’s my plan.

Canado Saludo
1.5oz light rum
1oz orange juice
1oz pineapple juice
0.5oz lemon juice
0.5oz grenadine
5 dashes Angostura bitters
Garnish: pineapple wedge, orange wheel, maraschino cherry

Pour ingredients into ice-filled highball glass and stir well. Garnish with pineapple, orange and cherry.