Name: Tabu
Prep time: 4 min
Total time: 4 min
Yield: 1
Cuisine: Cocktail
Ingredients: 30 ml Rum - Light white (charcoal-filtered) 1-3 year old; 30 ml Vodka; 45 ml Pineapple juice; 15 ml Lemon juice (freshly squeezed); 7.5 ml Sugar syrup 'rich' (2 sugar to 1 water, 65.0°Brix)

Serve in a

Coconut shell or Collins glass

Garnish:

Pineapple cubes, Luxardo Maraschino cherry & mint sprig

How to make:

BLEND all ingredients with 6oz scoop crushed ice.

1 fl oz	Light white rum (charcoal-filtered 1-4 years old)
1 fl oz	Ketel One Vodka
1 1/2 fl oz	Pineapple juice
1/2 fl oz	Lemon juice (freshly squeezed)
1/4 fl oz	Sugar syrup 'rich' (2 sugar to 1 water, 65.0°Brix)
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Read about cocktail measures and measuring.

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Review:

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".

More cocktails by Victor Bergeron A.K.A Trader Vic

Nutrition:

One serving of Tabu contains 178 calories.

Alcohol content:

1.3 standard drinks
13.74% alc./vol. (27.48° proof)
17.5 grams of pure alcohol

More Tiki/tropical cocktails

Difford's Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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Tabu

Serve in a

Garnish: