This is a community recipe contributed by Luca De Masi.
Community recipes are not tested or verified by Difford’s Guide.
Published on 18th of February 2022
Serve in a Highball (max 10oz/300ml)
| 10 ml | Passoã passion fruit liqueur |
| 30 ml | Skyy Infusions Wild Strawberry |
| 10 ml | Malibu Coconut rum liqueur |
| 5 ml | Giffard Coconut syrup |
| 5 ml | Strawberry shrub syrup |
| 80 ml | Pago Pineapple |
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