• 60 ml Phraya Elements Rum
• 30 ml Thai-tea* or Roiboos tea
• 45 ml Fresh pineapple juice**
• 10 ml Lime juice
• 15 ml Vanilla syrup
• 2 dashes Angostura bitters

Shake all ingredients, then pour into a rock glass. Garnish with toasted rosemary and dehydrated pineapple.

*Thai tea- 50 g Thai tea : 500 ml boiled water
**Phu-lae pineapple recommended