1½ oz. Plantation 3 Stars white rum
1½ oz. Brazilian limeade, recipe follows
1/2 oz. Falernum
Pineapple leaf, for garnish
For the Brazilian limeade:
(Yields approx. 1 quart)
4 limes, quartered
2 cups white sugar
2 cups water
4 oz. (½ cup) sweetened condensed milk
Pour liquid ingredients into a cocktail tin filled with ice, shake until blended, then strain into a Collins glass filled with ice. Garnish with a fresh pineapple leaf.
For the Brazilian limeade:
Place the first three ingredients in a blender and pulse four to five times, making sure to leave the limes mostly intact, while extracting juice. Strain through a mesh strainer into a pitcher. Stir in the sweetened condensed milk. It’s best if used immediately.
Bar George
Terrace Plaza, 1956-E Maybank Hwy.,
James Island; bar-georgechs.com
Top local bartenders share the season’s most refreshing libations
