This recipe was originally created in the 1950s by Victor Bergeron, who you might know better as Trader Vic. The recipe below is adapted from his 1972 Trader Vic cocktail book.
- 1½ oz Distiller’s Cut Rum
- ¾ oz Distiller’s Workshop Brandy
- 1½ orange juice
- 1 oz lemon juice
- ½ oz Daddy’s Orgeat Cocktail Syrup
- 1 orange wheel and a mint spring for garnish
Add all ingredients to a blender and blend without ice aka a dry blend. And a half cup of pebble ice and blend again. Pour into an old fashioned glass and top with a bit more pebble ice. Garnish with an orange wheel and mint.
