Decoração:
Pineapple wedge & skewered Luxardo Maraschino cherry
Como fazer:
SHAKE all ingredients with ice and strain into glass filled with crushed ice.
| 1 1/2 fl oz | Light white rum (charcoal-filtered 1-4 years old) |
| 1/2 fl oz | Light gold rum (1-3 year old molasses column) |
| 1 fl oz | Suco fresco de Abacaxi |
| 1 fl oz | Suco fresco de Limão Siciliano |
| 1/4 fl oz | Sugar syrup 'rich' (2 sugar to 1 water, 65.0°Brix) |
| 1/4 fl oz | Grenadine/pomegranate syrup |
Comentários:
A wonderfully fruity and kitsch Tiki cocktail.
Variação:
Multiply ingredients by a factor of four to make a Kava Bowl and serve in ice-filled Tiki bowl.
História:
Adapted from a recipe featured in Jeff Berry's 'Intoxica' and originally created circa 1942 by Trader Vic.
KAVA BOWL
Victor Bergeron, Trader Vic's Bartender's Guide, 1972
2 ounces unsweetened pineapple juice
4 ounces lemon juice
1 ounce grenadine
1 ounce orgeat syrup
1 ounce Siegert's Bouquet rum
6 ounces light Puerto Rican rum
3 scoops shaved ice
1 fresh gardenia
Blend all ingredients except gardenia in electric drink blender. Pour into large scorpion bowl. Decorate with gardenia. Serve with long straws.
Nutrition:
193 calorias
Alcohol content:
- 1.3 standard drinks
- 13.07% alc./vol. (26.14° proof)
- 17.6 grams of pure alcohol
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