Garnish:
Lime/pineapple wedge
How to make:
SHAKE all ingredients with ice and fine strain into chilled glass.
| 1 2/3 fl oz | Bacardi Carta Blanca light rum |
| 1/2 fl oz | Giffard Premium Pineapple Liqueur |
| 1/3 fl oz | Lime juice (freshly squeezed) |
| 1/6 fl oz | Lemon juice (freshly squeezed) |
| 1/4 fl oz | Giffard Orgeat Syrup |
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Review:
A standard Daiquiri turned premium and given a touch of Tiki with added notes of almond and pineapple.
History:
Adapted from a recipe in David Embury's 1948 The Fine Art of Mixing Drinks which calls for "1 part Orgeat or Crème d'Ananas; 2 parts Citrus Juice made by mixing the juice of one large Lemon with that of three or four large Limes; 8 parts Cuban White Label Bacardi or Havana Club Rum."
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