Tahitian
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Revision as of 22:21, 29 November 2006 by Thinkingbartender (Talk | contribs)
Recipe
- 1 1/2 oz Pineapple Juice.
- 1 oz Fresh Lime Juice.
- 1/2 oz Creme de Cacao (White/ Light).
- 1/2 Barspoon Sugar Syrup.
- Dash of Angostura Bitters.
- 2 oz Rhum Barbancourt.
- 1 1/2 oz Gold Jamaican Rum.
- 1/2 oz Gold Puerto Rican Rum.
Shake with ice, and then strain into an Ice-filled Tall Glass; Garnish with a chunk of Pineapple.
