Rum Cannonball

Frozen daiquiri garnished with an orchid
Falernum and pineapple combine to make this poolside-worthy cocktail from the Catahoula in New Orleans. Photo: Sharon Pye.

Created at the Catahoula Hotel (New Orleans, Louisiana).


  • 2 ounces Cane Run Rum
  • 4 ounces pineapple chunks
  • 12 ounce falernum
  • 112 ounce lime juice
  • 1 ounce simple syrup (2:1)
  • 12 ounce pea flower liqueur
  • 112 cup crushed ice


Blended with 1.5 cups of crushed ice.

To make pea flower liqueur:

Combine one part honey, one part hot green tea, two parts Cane Run Rum and one tablespoon pea flower powder.