Recipe Created By: Justin Whitman, MDRD

• 1.5 oz Coppercraft “Holland to Holland” Rum
  
• .75 oz Aperol
  
• 1 oz pineapple juice
  
• .75 oz fresh red pepper juice
  
• .50 oz fresh lime juice
  
• .50 oz demerara syrup
• Pineapple wedge, garnish

Add the Coppercraft Rum, Aperol, pineapple juice, red pepper juice, lime juice, and demerara syrup into a boston shaker with ice and shake until well chilled. Strain into a rocks glass over crushed ice. Garnish with a pineapple wedge.