Garnish:
Parrot on stick & mint sprig
How to make:
SHAKE all ingredients with ice and strain into a glass filled with crushed ice.
| 2 fl oz | Bacardi Carta Blanca light rum |
| 1⁄2 fl oz | Triple sec liqueur (40%) |
| 2 fl oz | Freshly squeezed orange juice |
| 1 fl oz | Freshly squeezed lemon juice |
| 1⁄4 fl oz | Giffard Sugar Cane Syrup |
| 1⁄4 fl oz | Giffard Orgeat Syrup |
Difford's Guide remains free-to-use thanks to the support of the brands in red above.
Our comment:
Tangy orange, not too sweet.
History:
Adapted from a recipe in Victor Bergeron's 1947-72 Trader Vic's Bartender's Guide, this cocktail remains popular in Trader Vic's restaurants.
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