Serve inCoupe glass
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 (freshly extracted/pressed/squeezed)|
|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|
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This Tiki classic looks a little like frozen stagnant pond water but tastes minty fresh and rather good.
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.