RHUM BARBANCOURT FREEZE
2 oz. Rhum Barbancourt
1 oz. Triple Sec
1 oz. Grapefruit juice
2 oz. Orange juice
1/2 oz. Lime juice
1/3 cup ice cubes
Combine ingredients in blender,
blend until smooth about 30 seconds.
Pour into glass.
Garnish with orange wedge.
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This recipe was printed from BARTENDER Magazine.
For the largest source of bartending information
please visit us at: http://www.Bartender.com
.
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(or go to your upper taskbar, select File and then Print from the menu)
Please remember: Not to drink in excess. Moderation is the key word. Cheers!
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