Garnish:
Pineapple wedge
How to make:
SHAKE all ingredients with ice and fine strain into chilled glass.
| 2 fl oz | Bacardi Carta Blanca light rum |
| 1 fl oz | Lime juice (freshly squeezed) |
| 1/2 fl oz | Giffard Sugar Cane Syrup |
| 1/4 fl oz | Triple sec liqueur (40%) |
| 1/4 fl oz | Giffard Menthe Pastille white crème de menthe |
| 3/4 fl oz | Chilled water (omit if using wet ice) |
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Review:
A Natural Daiquiri with a refreshing, clean, citrusy, minty edge.
History:
Adapted from a recipe in David A. Embury's 1948 The Fine Art of Mixing Drinks.
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