Garnish:
Pineapple wedge, Luxardo Maraschino cherry & mint sprig
How to make:
BLEND all ingredients with 6oz scoop crushed ice. Serve with straws.
| 1 fl oz | Bacardi Carta Blanca light rum |
| 1 fl oz | Navy rum (54.5% alc./vol.) |
| 1 fl oz | Freshly squeezed lime juice |
| 1 1⁄2 fl oz | Fresh pressed pineapple juice |
| 1⁄4 fl oz | Triple sec liqueur (40%) |
| 1⁄4 fl oz | Giffard Grenadine Syrup |
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Comment:
This Trader Vic classic is balanced rather than sweet. Fruit juice and ice tone down rum's powerful blast.
About:
Victor Bergeron specified that this drink should be served in one of his bespoke green cartridge mugs (pictured here). This recipe comes from Trader Vic's Bartender's Guide (1972 revised edition).
