Garnish:
Pineapple wedge
How to make:
SHAKE all ingredients with ice and fine strain into chilled glass.
| 1 fl oz | Bacardi Carta Blanca light rum |
| 1 fl oz | Rutte Dry Gin |
| 1 fl oz | Giffard Abricot du Roussillon |
| 1/4 fl oz | Cherry Heering Liqueur |
| 1/4 fl oz | Pineapple juice (fresh pressed) |
| 1/2 fl oz | Chilled water (omit if using wet ice) |
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Review:
To quote Victor Bergeron, "This'll tuck you away neatly - and pick you up and throw you right to the floor".
History:
Adapted from a recipe in the 1942-72 Trader Vic's Bartender's Guide by Victor Bergeron.
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