Tabu

Difford's Guide

Ingredients

Barware

Coconut shell or Collins glass
Measuring jigger

Nutrition

177 Calories

Styles & Flavours

Tabu image

Garnish:

Pineapple cubes, Luxardo Maraschino cherry & mint sprig

How to make:

BLEND all ingredients with 6oz scoop crushed ice.

1 fl oz Bacardi Carta Blanca light rum
1 fl oz Ketel One Vodka
1 1/2 fl oz Fresh pressed pineapple juice
1/2 fl oz Lemon juice (freshly squeezed)
1/4 fl oz Giffard Sugar Cane Syrup
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Our comment:

Ice-cold fresh pineapple laced with rum and vodka with a splash of citrus.

History:

Adapted from Victor Bergeron's Trader Vic's Bartender's Guide (1972 revised edition) where Vic states the drink "originated in Seattle".

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