2 oz Puerto Rican Rum, Bacardi (Carta Blanca)
1⁄4 oz Cane syrup (Giffard)
1⁄4 oz Orgeat (Small Hands)

Fill a sling glass with crushed ice. Combine all ingredients and shake with ice; pour into glass. Granish with a parrot on a stick and sprig of mint.


Adapted from a recipe in Victor Bergeron's 1947-72 Trader Vic's Bartender's Guide.

Cocktail summary
Posted by sgls on 9/11/2020
Created by
Vic Bergeron
Is an
altered recipe
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4 stars
(4 ratings)
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From other users
  • Ok. Could use,,, nutmeg?
  • Extremelhy well balanced. Delicious.
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