How to make:
SHAKE all ingredients with ice and fine strain into chilled glass.
|1 2/3 fl oz||Bacardi Carta Blanca light rum|
|1/2 fl oz||Giffard Caribbean Pineapple liqueur|
|1/3 fl oz||Lime juice (freshly squeezed)|
|1/6 fl oz||Lemon juice (freshly squeezed)|
|1/4 fl oz||Giffard Orgeat Syrup|
A standard Daiquiri turned premium and given a touch of Tiki with added notes of almond and pineapple.
Adapted from a recipe in David Embury's 1948 The Fine Art of Mixing Drinks which calls for "1 part Orgeat or Crème d'Ananas; 2 parts Citrus Juice made by mixing the juice of one large Lemon with that of three or four large Limes; 8 parts Cuban White Label Bacardi or Havana Club Rum."