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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
fl oz Fresh pressed pineapple juice
½ fl oz Freshly squeezed lemon juice
¼ fl oz Sugar syrup (2 sugar to 1 water)
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How to make:

BLEND all ingredients with 12oz scoop crushed ice.


Pineapple cubes, Luxardo Maraschino cherry & mint sprig


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


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

Approximately £0.00 per cocktail *

* price per cocktail is an estimate based on the cost of making one cocktail with the above selected ingredients.

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