Serve inHighball glass
How to make:
SHAKE first 4 ingredients with ice and strain into ice-filled glass. TOP with ginger ale, stir and serve.
|1 1⁄2 fl oz||Bacardi Carta Blanca light rum|
|1⁄3 fl oz||Martini Bianco Vermouth|
|1⁄2 fl oz||Pineapple sugar syrup|
|2⁄3 fl oz||Freshly squeezed lemon juice|
|3 fl oz||Ginger ale|
"As a traveling bartender, I would like to pay homage to my roots in Honolulu, Hawaii. To do so, I am recognising my status with the name: The Haole (Hawaiian for foreigner). I have used aspects of Hawaii and its culture to define the characteristics of this cocktail. I wanted to play with my nostalgia for fresh pineapples as a kid, combined with the passion I have developed as an adult."
We say: Simple but very tasty and refreshing.
Thai BACARDÍ LEGACY 2016 winning cocktail by Mitchell Kai Lum, Vertigo & Vertigo Too, Bangkok.