Garnish:
Lime wedge, mint sprig & Menehune
How to make:
SHAKE all ingredients with ice and strain into glass filled with crushed ice. Serve with straws.
| 2 fl oz | Light white rum (charcoal-filtered 1-4 years old) |
| 1/2 fl oz | Cointreau triple sec liqueur |
| 1/4 fl oz | Giffard Orgeat Syrup |
| 3/4 fl oz | Lime juice (freshly squeezed) |
| 1/4 fl oz | Sugar syrup 'rich' (2 sugar to 1 water, 65.0°Brix) |
Read about cocktail measures and measuring.
Recipe contains the following allergens:
- Giffard Orgeat Syrup – Nuts
Review:
Slightly sweet and strong. According to Vic, "One sip and you may see a Menehune."
History:
Adapted from a recipe in Victor Bergeron's 1947-72 Trader Vic's Bartender's Guide.
You can't see or talk to a menehune until you drink some Menehune Juice. So drink some.
Victor Bergeron, 1972
MENEHUNE JUICE
1 lime
½ ounce orange curaçao
¼ ounce rock candy syrup
¼ ounce orgeat syrup
2 ounces Trader Vic light Puerto Rican rum
Squeeze lime juice over shaved ice in a mai tai (double old fashioned) glass; save one shell. Add remaining ingredients and enough shaved ice to fill glass. Hand shake. Decorate with one spent lime shell, fresh mint, and a menehune.
Nutrition:
One serving of Menehune Juice contains 212 calories.
Alcohol content:
- 1.6 standard drinks
- 19.61% alc./vol. (39.22° proof)
- 22.1 grams of pure alcohol
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