Bacardi Cocktail. As mentioned above. Normally made with regular 80 proof Bacardi (most joints use cheaper bar rum, imposible to tell difference unless you change proof) you can use the high test 151 proof variety, lemon mix (wiskey sour mix is another name) and grenadine.
The more grenadine you add the redder but unfortunately sweeter it will get so you might want to substitute pure fresh squeezed lime juice for the lemon mix which is sweetened.
Use plenty of shaved or crushed ice and shake well all three ingrediants in a shaker or blend them all if you want in a regular blender to taste. The 151 Bacardi is leathal so proceed with caution. Test drink a few sips a few times for taste before you make a big batch.
In my younger days I worked as a bartender for years and made thousands of these, basically a daquiri with grenadine syrup added for color.
BOL. wil.
The more grenadine you add the redder but unfortunately sweeter it will get so you might want to substitute pure fresh squeezed lime juice for the lemon mix which is sweetened.
Use plenty of shaved or crushed ice and shake well all three ingrediants in a shaker or blend them all if you want in a regular blender to taste. The 151 Bacardi is leathal so proceed with caution. Test drink a few sips a few times for taste before you make a big batch.
In my younger days I worked as a bartender for years and made thousands of these, basically a daquiri with grenadine syrup added for color.
BOL. wil.
Bacardi Cocktail. As mentioned above. Normally made with regular 80 proof Bacardi you can use the high test 151 proof variety, lemon mix (wiskey sour mix is another name) and grenedine.
The more grenedine you add the redder but unfortunately sweeter it will get so you might want to substitute pure fresh squeezed lime juice for the lemon mix which is sweetened.
Use plenty of shaved or crushed ice and shake well all three engrediants in a shaker or blend them all if you want in a regular blender to taste. The 151 Bacardi is leathal so proceed with caution. Test drink a few sips a few times for taste before you make a big batch.
In my younger days I worked as a bartender for years and made thousands of these, basically a daquiri with grenedine syrup added for clor.
BOL. wil.
Thank God you said you were a Bartender at One time !! For a Min. there I just Couldn't Picture You holding one of these.
hno:
Actually, made right they are not bad tasting on a hot day but I would only drink one out of a frosted glass similar to this with ice.
The stemmed cocktail glasses were for serving in fine dining establishments to paying customers, usually women.
wil..
That's a lot Better !! I was Starting to Worry about you. :toast:
