材料
| 2 份 | 蘭姆酒 Rum |
| 2 份 | 蘭姆酒(淡) Light rum |
| 1/4 份 | 萊姆汁 Lime juice |
| 2 份 | 鳳梨汁 Pineapple juice |
| 2 份 | 鮮榨柳橙汁 Orange juice |
| 1/2 份 | 紅石榴糖漿 Grenadine Syrup |
| 3 數灑 | 苦味酒 Bitters |
調製步驟
攪拌或搖盪蘭姆酒、蘭姆酒(淡)、萊姆汁、鳳梨汁、鮮榨柳橙汁、紅石榴糖漿與苦味酒，直到出現綿密泡沫。過濾至酸酒杯。以柳橙片或馬拉絲奇諾櫻桃裝飾。
Stir or shake vigorously until a frothing head appears. Strain into sour glasses. Garnish with a slice of orange or a Maraschino Cherry.
基本資訊
品飲筆記
A delightful Rum mixed drink recorded in the global classic cocktail encyclopedia. Clean, simple, and perfect for quick bartending.
調酒故事
Classic bartending guidelines in this global collection emphasize simplicity and accessibility, making it an excellent blueprint for home bartenders building their dream home bars.
關於「酸味酒杯」
威士忌沙瓦杯是容量在4至6盎司之間的高腳杯，杯體從側面看近乎橢圓形，杯柱比大多數高腳杯的杯柱要短，但仍給手指把握留下了足夠的空間，以免給杯中物升溫。