Garnish:
Pineapple wedge
How to make:
SHAKE all ingredients with ice and strain back into shaker. Then DRY SHAKE (without ice) and fine strain into chilled glass.
| 2 fl oz | Bacardi Carta Blanca light rum |
| 1⁄2 fl oz | Fresh pressed pineapple juice |
| 1⁄2 fl oz | Freshly squeezed lime juice |
| 1⁄4 fl oz | Giffard Sugar Cane Syrup |
| 1⁄2 fl oz | Pasteurised egg white |
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Our comment:
The pineapple and egg white ensure that this delightful Daiquiri has an appropriately white frothy head.
History:
My (Simon Difford's) adaptation of a classic cocktail.
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