This is a community recipe contributed by Manuel Calapez.
Community recipes are not tested or verified by Difford’s Guide.
Published on 5th of June 2022
Serve in a Coupe glass
| 40 ml | Bacardi Carta Blanca Superior White Rum |
| 10 ml | Malibu Coconut rum liqueur |
| 15 ml | Lime juice (freshly squeezed) |
| 10 ml | Chilled water |
| 10 ml | Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup) |
| 2 drop | Angostura Aromatic Bitters |
You are trying to view a community recipe, only available to Difford’s Guide members.
To view this recipe in full please log in.
Some cocktails benefit from added water
The size, and shape of the ice you use when mixing cocktails will affect the amount of dilution added when mixing. Large cubes in a cocktail shaker have...
2 to 1 'rich' sugar syrup versus 1 to 1 'simple' syrup
The balance between sweet and sour is crucial to the majority of cocktails and consistently producing balanced cocktails is made easier when using sugar...
Angostura & Angostura-style aromatic bitters
Johann Gottlieb Benjamin Siegert, a German doctor, created Angostura Bitters to treat stomach disorders and indigestion in a military hospital in the town...
20 best Cachaça cocktails
A compilation of the 20 best cachaça cocktails would not be complete without a Caipirinha, not only the classic, but one or two more fruity options. However...
Caipirinhas – styles, flavours & how to make
Pronounced 'Kai-Pur-Een-Ya', this traditional Brazilian cocktail is made by muddling limes with sugar and then adding cachaça and ice. It's a simple rustic...