| 1 2⁄3 fl oz | Caribbean blended rum aged 6-10 years |
| 2⁄3 fl oz | Pineapple juice |
| 1⁄2 fl oz | Lime juice (freshly squeezed) |
| 1⁄4 fl oz | Monin Grenadine Syrup |
| 1⁄12 fl oz | Sugar syrup 'rich' (2 sugar to 1 water) 65.0°Brix |
Photographed in a Tiki Coupe 8.5oz
One serving of Tropical Daiquiri contains 184 calories
Adapted from a recipe in David Embury's 1948 The Fine Art of Mixing Drinks.
TROPICAL
David Embury, 1948
1 part Lime Juice
4 parts Jamaica Rum
Crushed, sweetened Pineapple
1 dash Grenadine to each drink
Sprinkle a fair-sized slice of fresh pineapple with sugar and crush in a bar glass with a muddler or, better still, in a Waring Blender. Place the crushed pineapple with the other ingredients in a shaker with crushed ice and shake long and vigorously. The drink may be strained into a cocktail glass or may be poured, ice, pineapple shreds, and all, into a large wine glass, and served with straws.
A seriously tangy Daiquiri that's best made with a well-aged Jamaican rum that has a touch of funk.
Makes a minimum of 15 cocktails.
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* May not include all ingredients. Price per cocktail is an estimate based on cost of one cocktail with ingredients shown above and does not include shipping.
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