Garnish:
Pineapple wedge, Luxardo Maraschino cherry and mint sprig
How to make:
BLEND all ingredients with a small scoop of crushed ice and fine strain into glass (push through sieve using back of a bar spoon).
| 1 fl oz | Light white rum (charcoal-filtered 1-4 years old) |
| 1/2 fl oz | Peachtree peach schnapps |
| 1 1/2 fl oz | Pineapple juice |
| 1/2 fl oz | Sugar syrup 'rich' (2 sugar to 1 water, 65.0°Brix) |
| 3/4 fl oz | Lime juice (freshly squeezed) |
| 10 fresh | Mint leaves |
Review:
This Tiki classic looks a little like frozen stagnant pond water but tastes minty fresh and rather good.
History:
Adapted from a recipe in Victor Bergeron's 1972 Trader Vic's Bartender's Guide (revised edition).
AKU AKU.
Victor Bergeron, Trader Vic's Bartender's Guide, 1972
Juice of 1 lime
8 or 10 large fresh mint leaves
1 dash rock candy syrup
½ slice pineapple
½ ounce peach liqueur
1 ounce light Puerto Rican rum
12-ounce glass of shaved ice
Blend thoroughly in electric drink mixer. Serve in tiki stem pearl glass or large cocktail glass.
Alcohol content:
- 0.8 standard drinks
- 8.59% alc./vol. (17.18° proof)
- 10.9 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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