Garnish:
Pineapple wedge & Luxardo Maraschino cherry
How to make:
BLEND all ingredients with crushed ice and serve with straws.
| 1 1⁄2 fl oz | Bacardi Carta Blanca light rum |
| 1 fl oz | Fresh pressed pineapple juice |
| 1⁄2 fl oz | Freshly squeezed lemon juice |
| 1⁄4 fl oz | Giffard Sugar Cane Syrup |
| 1⁄4 fl oz | Giffard Grenadine Syrup |
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Our comment:
Cooling, fruity and pretty light on alcohol - perfect for a hot afternoon in Honolulu.
History:
Recipe adapted from Victor Bergeron's Trader Vic's Bartender's Guide' (1972 revised edition).
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