78 CAMARO

3/4 ounce Yukon Jack
3/4 ounce rum
3/4 ounce apricot brandy
1 ounce pineapple juice
Champagne

1. Fill cocktail shaker with ice.
2. Add Yukon Jack, rum, apricot brandy, and pineap- ple juice.
3. Shake.
4. Strain into a highball glass.
5. Top with champagne.