Serve inCartridge mug or Collins glass
Fruit stick (pineapple cubes & Luxardo Maraschino cherry on stick) & mint sprigs bouquet. Serve with straws
How to make:
SHAKE all ingredients with ice and strain into mug/glass filled with crushed ice.
|5/6 fl oz||Bacardi Carta Blanca light rum|
|5/6 fl oz||Jamaican aged blended rum|
|1/3 fl oz||Orange Curaçao liqueur|
|1/6 fl oz||Giffard Grenadine syrup|
|1/6 fl oz||Sugar syrup (65.0°brix, 2 sugar to 1 water rich syrup)|
|1 1/2 fl oz||Pineapple juice (fresh pressed)|
|2/3 fl oz||Lime juice (freshly squeezed)|
Rum-laced fruit, as with most Trader Vic classics, balanced rather than sweet.
Victor Bergeron specified that this drink should be served in one of his bespoke green cartridge mugs (pictured here). This recipe is adapted from Trader Vic's Bartender's Guide (1972 revised edition).