Big Bamboo 1960s

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I love a good tiki drink and this one, originally by Mariano Licudine of the Mai-Kai, is super simple. The original recipe calls for dark Jamaican rum and gold Cuban rum. We chose one of our faves, Blackwell, as our dark Jamaican. It’s smooth and subtly sweet so it works great in this recipe. We subbed Flor de Caña Gran Reserva 7-year for the original recipe’s gold Cuban, but we’ll be getting our hands on some Havana Club soon!

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Living in Florida means that we are surrounded by citrus year round, so naturally we chose to freshly squeeze all of the juice for this recipe. You can use store bought orange and grapefruit juice, but go for the freshly squeezed lime juice- trust us!

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1/2 oz lime juice
1/2 oz orange juice
1/2 oz grapefruit juice
1/2 oz passion fruit syrup
1/2 oz Blackwell Rum (dark Jamaican)
1 oz Flor de Caña Gran Reserva 7-year (sub for gold Cuban)
2 dashes Angostura bitters
1/2 cup crushed ice

Put everything in a blender at high speed for 5 seconds. Pour into a tall glass.

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Cheers!

xo, Vic


2 thoughts on “Big Bamboo 1960s

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