Serve in a
Coconut shell or Collins glassGarnish:
Pineapple cubes, Luxardo Maraschino cherry & mint sprig
How to make:
BLEND all ingredients with 6oz scoop crushed ice.
| 1 fl oz | Bacardi Carta Blanca light rum |
| 1 fl oz | Ketel One Vodka |
| 1 1⁄2 fl oz | Fresh pressed pineapple juice |
| 1⁄2 fl oz | Freshly squeezed lemon juice |
| 1⁄4 fl oz | Giffard Sugar Cane Syrup |
Difford's Guide remains free-to-use thanks to the support of the brands in blue above.
Comment:
Ice-cold fresh pineapple laced with rum and vodka with a splash of citrus.
About:
Adapted from Victor Bergeron's Trader Vic's Bartender's Guide (1972 revised edition) where Vic states the drink "originated in Seattle".
