Garnish:
No garnish
How to make:
POUR beer into chilled glass and set aside. SHAKE other ingredients with ice and fine strain into beer charged glass. Finally add ice to glass.
| 1 fl oz | Pilsner lager |
| 1 2/3 fl oz | Bacardi Gold rum |
| 1 fl oz | Coconut water |
| 1/3 fl oz | Demerara/Muscovado/brown sugar syrup (2 sugar:1 water) |
| 1/6 fl oz | Apple Cider vinegar |
| 4 dash | Angostura Aromatic Bitters |
Read about cocktail measures and measuring.
Review:
"This drink was actually inspired by the man himself who founded Bacardí: Don Facundo Bacardi Masso. As I researched into him, a very clear picture of him formed in my mind. He is the epitome of the ultimate sales man; one that has passion, confidence, motivation and who values family.
"I dedicate this cocktail to my father Roberto Cruz who reminds me so much of Don Facundo; it also honours all bartenders who possess the same qualities as Don Facundo. El Tindero is best served as an after dinner drink."
We say: Strangely reminiscent of a 'lager shandy' with very subdued coconut notes. It's a very tasty lager shandy though.
History:
Philippine BACARDÍ LEGACY 2016 winning cocktail by Ohn Richelieu Cruz, Café Enye, Quezon City.
Nutrition:
One serving of El Tindero contains 160 calories.
Alcohol content:
- 1.3 standard drinks
- 14.09% alc./vol. (28.18° proof)
- 17.8 grams of pure alcohol
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