Garnish:
Pineapple wedge, Luxardo Maraschino cherry and mint sprig
How to make:
BLEND all ingredients with 6oz scoop of crushed ice. Serve with short straws.
| 1 fl oz | Bacardi Carta Blanca light rum |
| 1⁄2 fl oz | Peachtree Liqueur |
| 1 1⁄2 fl oz | Fresh pressed pineapple juice |
| 1⁄2 fl oz | Giffard Sugar Cane Syrup |
| 3⁄4 fl oz | Freshly squeezed lime juice |
| 10 fresh | Mint leaves |
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Comment:
This Tiki classic looks a little like frozen stagnant pond water but tastes minty fresh and rather good.
About:
Adapted from Victor Bergeron's 1972 Trader Vic's Bartender's Guide (revised edition)
