Tabu

Serve in a Coconut shell or Collins glass...
1	fl oz	Bacardi Carta Blanca Superior White Rum (37.5%)
1	fl oz	Ketel One Vodka
1½	fl oz	Fresh pressed pineapple juice
½	fl oz	Freshly squeezed lemon juice
¼	fl oz	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.

About:

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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Makes this drink 23.33 times

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Makes this drink 23.33 times

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