| |
|
What You Need:
(To Serve: 1)
|
|
|
1 ounce gin
½ ounce Triple Sec or other orange-flavored liqueur
2 tablespoons coconut syrup (see Glossary)
2 tablespoons strained fresh lemon juice
1 cup crushed or finely cracked ice
2 to 3 ounces Seven-Up
GARNISH
1 maraschino cherry
1 fresh pineapple stick, about ½ inch wide and 2 to 3 inches long
|
|
Translate this recipe:
|
|
|
|
|
|
| How To Cook: |
|
|
1. Combine the gin, orange liqueur, coconut syrup, lemon juice and ice in a mixing glass, and place a bar shaker on top of the glass.
|
2. Grasping the glass and shaker firmly together with both hands, shake them vigorously 5 or 6 times.
|
3. Remove the shaker and pour the kamaaina (which means old-timer) into a ceramic coconut-shell server, or a 14- to 16-ounce chilled cocktail glass.
|
4. Add 2 or 3 ounces of Seven-Up, garnish the drink with the cherry and pineapple, and serve at once.
|
|
|
|
|
