Tropical Daiquiri

Difford's Guide
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Serve in a

Coupe glass

Photographed in a

Libbey Tiki Coupe 8.5oz

Garnish:

Pineapple wedge on rim

How to make:

SHAKE all ingredients with ice and fine strain into chilled glass.

1 2/3 fl oz Jamaican aged blended rum
2/3 fl oz Pineapple juice (fresh pressed)
1/2 fl oz Lime juice (freshly squeezed)
1/4 fl oz Giffard Grenadine syrup
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Review:

A seriously tangy Daiquiri.

History:

Adapted from a recipe in David Embury's 1948 The Fine Art of Mixing Drinks.

TROPICAL
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.

David Embury, 1948

Nutrition:

There are approximately 111 calories in one serving of Tropical Daiquiri.

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Buy direct from
the_whisky_exchange store logo
£ -.--

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.
Buy direct from
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