|1 2⁄3 fl oz||Bacardi Carta Blanca light rum|
|1⁄3 fl oz||Giffard Premium Pineapple Liqueur|
|1⁄3 fl oz||Freshly squeezed lime juice|
|1⁄6 fl oz||Freshly squeezed lemon juice|
|1⁄4 fl oz||Giffard Orgeat Syrup|
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A standard Daiquiri turned premium and given a touch of Tiki with added notes of almond and pineapple.
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."