Garnish:
Pineapple cubes, Luxardo Maraschino cherry & mint sprig
How to make:
BLEND all ingredients with 6oz scoop crushed ice and strain into glass half-filled with crushed ice. Serve with straws.
| 1 fl oz | Bacardi Carta Blanca light rum |
| 1⁄2 fl oz | Triple sec liqueur (40%) |
| 1 fl oz | Fresh pressed pineapple juice |
| 1⁄2 fl oz | Freshly squeezed lemon juice |
| 1⁄4 fl oz | Giffard Sugar Cane Syrup |
| 2 dash | Angostura or other aromatic bitters |
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Comment:
Citrus fresh and refreshing, not at all a sweetie.
About:
Adapted from Victor Bergeron's Trader Vic's Bartender's Guide (1972 revised edition).
