Garnish:
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 | Light white rum (charcoal-filtered 1-4 years old) |
| 5/6 fl oz | Jamaican aged blended rum with funk |
| 1/3 fl oz | Orange Curaçao liqueur |
| 1/6 fl oz | Grenadine/pomegranate syrup (2:1) |
| 1/6 fl oz | Sugar syrup 'rich' (2 sugar to 1 water, 65.0°Brix) |
| 1 1/2 fl oz | Pineapple juice (freshly extracted/pressed/squeezed) |
| 2/3 fl oz | Lime juice (freshly squeezed) |
Review:
Rum-laced fruit, as with most Trader Vic classics, balanced rather than sweet.
History:
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).
Nutrition:
190 calories
Alcohol content:
- 1.4 standard drinks
- 14.34% alc./vol. (28.68° proof)
- 19.4 grams of pure alcohol
Difford's Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.
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