Potted Parrot

Serve in a Sling glass...
2	fl oz	Bacardi Carta Blanca Superior White Rum (37.5%)
½	fl oz	Triple sec liqueur
2	fl oz	Freshly squeezed orange juice
1	fl oz	Freshly squeezed lemon juice
¼	fl oz	Sugar syrup (2 sugar to 1 water)
¼	fl oz	Giffard Sirop de Orgeat (Almond) Syrup

Display recipe in:

How to make:

SHAKE all ingredients with ice and strain into a glass filled with crushed ice.

Garnish:

Parrot on stick & mint sprig

Comment:

Tangy orange, not too sweet.

About:

Adapted from a recipe in the 1947-72 'Trader Vic's Bartender's Guide' by Victor Bergeron. Popular in Trader Vic's restaurants.

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Makes this drink 11.67 times

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Makes this drink 133.33 times

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