The Haole

Illustration generated by AI from the recipe’s glass, ice and garnish — not a photograph of a real pour.

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• Method: shake
• Glass: Highball (max 10oz/300ml)
• Ice: Ice
• Garnish: Pineapple wheel
• ABV: 11%

Ingredients

• Bacardi Carta Blanca light rum — 1½ oz (45 ml)
• Martini Bianco vermouth — ⅓ oz (10 ml)
• Pineapple sugar syrup — ½ oz (15 ml)
• Lemon juice (freshly squeezed) — ⅔ oz (20 ml)
• Thomas Henry Ginger Ale — 3 oz (90 ml)

How to make it

1. SHAKE first 4 ingredients with ice.
2. Strain into ice-filled glass.
3. TOP with ginger ale, stir and serve.

A tropical cocktail with pineapple and ginger ale.

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