| 1 1/3 fl oz | Light gold rum (1-3 year old molasses column) |
| 2/3 fl oz | Light white rum (charcoal-filtered 1-4 years old) |
| 2/3 fl oz | Difford's Falernum liqueur |
| 2/3 fl oz | Lime juice (freshly squeezed) |
| 1/2 fl oz | Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup) |
| 1⁄4 barspoon | Xanthan gum (E415) (optional) |
How to make:
- Select and pre-chill a Tiki mug or collins glass.
- Prepare garnish of orchid or other edible flower.
- DRY BLEND (without ice) first 5 ingredients on slow setting and gradually add Xanthan gum while continuing to blend.
- Add 7oz scoop of crushed ice and BLEND some more.
- POUR into chilled glass.
- Garnish with an edible flower.
- Serve with a straw.
Strength & taste guide:
Review:
Subtle clove spice and lime juice sits harmoniously with a duo of rums. A much used flavour combo but still a great cocktail worthy of a fresh outing.
History:
A famous Tiki cocktail created circa 1963 by Tony Ramos at China Trader restaurant in Toluca Lake, California, USA, for the cast of the TV series of the same name who were filming at the nearby Warner Brothers Studios. Originally served in an iconic and now very collectable Hawaiian Eye mug.
Alcohol content:
- 1.8 standard drinks
- 21.82% alc./vol. (43.64° proof)
- 25.1 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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