Ingredients
Listed recipe quantities, before ice dilution. Ice, equipment and garnish are additional.
| Ingredient | Amount | Role |
|---|---|---|
| Lime juice | 22.2 ml | Juice: acidity, fruit and volume vary by ingredient. |
| Orange juice | 29.6 ml | Juice: acidity, fruit and volume vary by ingredient. |
| Gardenia Mix | 22.2 ml | Specialist ingredient: follow the named recipe and product label. |
| Demerara Rum | 22.2 ml | Base spirit: flavour and alcoholic structure. |
| preferably Hamilton 86-proof or El Dorado 8-year | ||
| Brown Rum | 44.4 ml | Base spirit: flavour and alcoholic structure. |
| gold Puerto Rican rum | ||
| Jamaican Rum | 14.8 ml | Base spirit: flavour and alcoholic structure. |
| gold Jamaican rum | ||
| Falernum | 1 barspoon | Modifier: flavour, sweetness and/or bitterness; check the bottle. |
| preferably Latitude 29 Formula | ||
| Crushed ice | 177.4 ml ice | Specialist ingredient: follow the named recipe and product label. |
| Volume of loose ice, not measured liquid water. | ||
Method
- Combine all ingredients in a blender, starting with the Gardenia Mix and finishing with the ice.
- Blend at a high speed for 15 seconds.
- Strain through a medium-mesh wire sieve into a Pearl Diver glass, pressing gently on the solids to express all the liquid.
- Add crushed ice ice to fill the glass.
- Garnish with a geranium leaf.
Glass: Tiki
Garnish: geranium leaf
Bar Assistant catalogue · Open recipe source