Garnish:
Ice cone
How to make:
BLEND all ingredients with 6oz scoop of crushed ice (or 6 cubes ice).
| 1 fl oz | Bacardi Carta Blanca light rum |
| 1 fl oz | Bacardi 8 year old rum |
| 1 fl oz | Navy rum (54.5% alc./vol.) |
| 1⁄4 fl oz | Pimento dram liqueur |
| 1⁄4 fl oz | Demerara sugar syrup (2 sugar to 1 water) |
| 1⁄4 fl oz | Honey syrup (3 honey to 1 water) |
| 3⁄4 fl oz | Freshly squeezed pink grapefruit juice |
| 3⁄4 fl oz | Freshly squeezed lime juice |
Difford's Guide remains free-to-use thanks to the support of the brands in red above.
Our comment:
With is trio of rums at a full measure a piece, this maritime sour is one of the punchiest drinks on the classic roster of Tiki cocktails.
History:
Created by Donn Beach at his Don the Beachcomber restaurant and subsequently reimagined by others, most notably Trader Vic. This version is closest to Trader Vic's 1940 recipe, but the ice-cone is a Donn Beach touch.
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