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 | 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.
Our 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".
Join the Discussion
... comment(s) for Tabu
You must log in to your account to make a comment.