Tabu

Tabu image
Serve in
a Coconut shell or Collins glass glass...
1 shot Bacardi Carta Blanca light rum BUY
1 shot Ketel One Vodka BUY
1½ shot Fresh pressed pineapple juice
½ shot Freshly squeezed lemon juice
¼ shot Sugar syrup (2 sugar to 1 water)
  • Display recipe in:
How to make:

BLEND all ingredients with 12oz scoop crushed ice.

Garnish:

Pineapple cubes, Luxardo Maraschino cherry & mint sprig

Comment:

Ice-cold fresh pineapple laced with rum and vodka with a splash of citrus.

Origin:

Adapted from Victor Bergeron's 'Trader Vic's Bartender's Guide' (1972 revised edition) where Vic states the drink 'originated in Seattle'.

More about this cocktail

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