Garnish:
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 | Lemon juice (freshly squeezed) |
| 1/4 fl oz | Giffard Sugar Cane Syrup |
Difford's Guide remains free-to-use thanks to the support of the brands in red above.
Our comment:
Ice-cold fresh pineapple laced with rum and vodka with a splash of citrus.
History:
Adapted from Victor Bergeron's Trader Vic's Bartender's Guide (1972 revised edition) where Vic states the drink "originated in Seattle".
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