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+ | == Description == |
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+ | == Ingredients == |
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+ | * 2 drops [[Angostura Bitters|Angostura bitters]]® |
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− | == |
+ | == Directions == |
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− | *2 drops Angostura® [[bitters]] |
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− | ===Directions=== |
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− | ==Contributed by== |
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[[Category:Frozen Cocktails]] |
[[Category:Frozen Cocktails]] |
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− | [[Category:Maraschino cherry Recipes]] |
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[[Category:Orange juice Recipes]] |
[[Category:Orange juice Recipes]] |
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− | [[Category:Tequila Recipes]] |
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− | [[Category:Rum Recipes]] |
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[[Category:Recipes that need photos]] |
[[Category:Recipes that need photos]] |
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Latest revision as of 21:19, 16 January 2011
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
Directions
- 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.