Tabu

Tabu image

Serve in

Coconut shell or Collins glass glass...
1 fl oz Bacardi Carta Blanca light rum
1 fl oz Ketel One Vodka
fl oz Fresh pressed pineapple juice
½ fl oz Freshly squeezed lemon juice
¼ fl oz Sugar syrup (2 sugar to 1 water)
  • Display recipe in:

How to make:

BLEND all ingredients with 12oz scoop crushed ice.

Garnish:

Pineapple cubes, Luxardo Maraschino cherry & mint sprig

Comment:

Ice-cold fresh pineapple laced with rum and vodka with a splash of citrus.

About:

Adapted from Victor Bergeron's 'Trader Vic's Bartender's Guide' (1972 revised edition) where Vic states the drink 'originated in Seattle'.

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