|1 1/2 fl oz||Bacardi Carta Blanca light rum|
|1 1/2 fl oz||Coconut water|
|1/3 fl oz||Pedro Ximénez sherry|
|1/6 fl oz||Lime juice (freshly squeezed)|
|1 dash||Giffard Sugar Cane Syrup|
|1 drop||Bob's Chocolate bitters|
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
"Travelling is part of the history of the Bacardí family, part of the golden age of Cuban cocktails and it was my main motivation to start bartending. Another traveller, the coconut, is able to travel across seas and oceans to settle down in a new land. A traveller - El Viajero - not only moves from A to B, but learns and explores new things, meeting old and making new friends and widening his horizons."
We say: Coconut water and Pedro Ximénez sherry help make this sour on the rich side and we recommend trying after a meal.
Hungarian BACARDÍ LEGACY 2016 winning cocktail by Norbert Schök, Four Seasons Gresham Palace - Kollázs, Budapest.