Serve in aCoupe glass
Coconut dust on the side of the glass. Lime peel.
How to make:
THROW all ingredients with ice and strain into chilled glass.
|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|
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"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.