Carmen Aboy Valldejuli

White Dove

Palomita Blanca

Preparation info
  • Serves

    1

    • Difficulty

      Easy

Appears in
Puerto Rican Cookery
Puerto Rican Cookery

By Carmen Aboy Valldejuli

Published 1983

  • About

Ingredients

  • 2 jiggers (1½ ounces each) white Puerto Rican rum
  • 2 jiggers (1½ ounces each)

Method

  1. Fill a highball glass with crushed ice.
  2. Pour anisette over ice. Add rum and stir.