Down the Bayou

September 24, 2015


Combine all of the ingredients, except for the ginger ale, in a cocktail shaker filled with ice. Stir to blend. Double strain into a rocks glass over fresh ice and top with ginger ale.


  • 1 1/2 ounces Bayou Spiced Rum
  • 3/4 ounce Locally Preserved Blackberry Sage Syrup
  • 3/4 ounce pineapple juice
  • 1/2 ounce fresh orange juice
  • 1 splash ginger ale
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