Difference between revisions of "Drum Cocktail"
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* 3 oz fresh [[orange juice]] | * 3 oz fresh [[orange juice]] | ||
| − | == | + | == Procedures == |
# Pour all ingredients into a blender with 2 - 3 [[ice]] cubes. | # Pour all ingredients into a blender with 2 - 3 [[ice]] cubes. | ||
# Blend for about 10 seconds, and pour into a highball glass over 2 - 3 [[ice]] cubes. | # Blend for about 10 seconds, and pour into a highball glass over 2 - 3 [[ice]] cubes. | ||
Latest revision as of 13:22, 15 July 2012
Description
Contributed by The Bartending School
Ingredients
- 1 oz rum
- 1 oz apricot brandy
- ½ oz dark rum
- ½ oz gold tequila
- ½ oz triple sec
- 1 dash Grenadine syrup
- 2 drops Angostura bitters®
- 3 oz fresh orange juice
Procedures
- Pour all ingredients into a blender with 2 - 3 ice cubes.
- Blend for about 10 seconds, and pour into a highball glass over 2 - 3 ice cubes.
- Decorate with an orange slice and two maraschino cherries.
