Serve in a
Collins glassGarnish:
Orange slice & mint sprig
How to make:
BLEND all ingredients with 6oz scoop of crushed ice and serve with sustainable straws.
| 1 1⁄2 fl oz | Bacardi Carta Oro Rum |
| 3⁄4 fl oz | Cognac |
| 2 fl oz | Freshly squeezed orange juice |
| 1 fl oz | Freshly squeezed lemon juice |
| 1⁄2 fl oz | Giffard Orgeat Syrup |
Comment:
Well-balanced, refreshing spirit and orange. Not sweet.
Variant:
With pisco in the place of cognac.
About:
Created by Victor Bergeron, this recipe is adapted from his Trader Vic's Bartender's Guide (1972 revised edition).
