Name: Roa Ae
Prep time: 2 min
Total time: 2 min
Yield: 1
Cuisine: Cocktail
Ingredients: 45 ml Rum - White (charcoal-filtered) 1-3 year old light; 15 ml Apricot (brandy) liqueur; 15 ml Grand Marnier liqueur; 15 ml Pear & cognac liqueur; 90 ml Pineapple juice (fresh pressed); 22.5 ml Lime juice (freshly squeezed)

Serve in a

Collins glass

Garnish:

Pineapple wedge

How to make:

SHAKE all ingredients with ice and strain into ice-filled glass.

1 1/2 fl oz	Bacardi Carta Blanca light rum
1/2 fl oz	Giffard Abricot du Roussillon liqueur
1/2 fl oz	Grand Marnier or other cognac orange liqueur
1/2 fl oz	Xanté pear liqueur
3 fl oz	Pineapple juice (fresh pressed)
3/4 fl oz	Lime juice (freshly squeezed)
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Bacardi Carta Blanca light rum, 70cl

£ 17.45 £ 1.13 per cocktail, makes 15.5 Giffard Abricot du Roussillon liqueur, 70cl

£ 18.95 £ 0.41 per cocktail, makes 46.5 Xanté pear liqueur, 50cl

£ 22.75 £ 0.69 per cocktail, makes 33

£ -.--

Makes a minimum of ... cocktails
Just £ -.-- per cocktail*

* This list may not include all required ingredients.
Price per cocktail is an estimate based on the cost of making one cocktail with the available ingredients shown above and does not include any postage charges.

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Review:

Not quite the best, but this long, fruity thirst quencher isn't half bad.

History:

Discovered in 2003 at Booly Mardy's, Glasgow, Scotland. Cocktail aficionados will be familiar with the Tahitian phrase Mai Tai - Roa Ae, or 'out of this world - the best', which gave the Mai Tai its name. This cocktail means simply 'the best'.