This is a community recipe contributed by George Chatzigeorgiou.
Community recipes are not tested or verified by Difford’s Guide.
Published on 25th of September 2023
Serve in a Highball (max 10oz/300ml)
| 15 ml | Passoã passion fruit liqueur |
| 30 ml | Havana Club Original Añejo 3 Años Cuban rum |
| 15 ml | Havana Club Añejo Reserva |
| 25 ml | Lime juice (freshly squeezed) |
| 10 ml | Monin Orgeat syrup |
| 20 ml | Cointreau triple sec liqueur |
You are trying to view a community recipe, only available to Difford’s Guide members.
To view this recipe in full please log in.
Orange Curaçao liqueurs
Curaçao liqueurs are traditionally made from the dried peel of the small bitter Curaçao orange, named for the Caribbean island of Curaçao, where this...
Liqueurs & cordials
Liqueurs and alcoholic cordials are sweetened alcoholic drinks made by mixing or redistilling spirits with flavourings and colourings. Within the EEC a...
Orgeat
Orgeat (pronounced 'Ohr-Zsa' as in Zsa Zsa Gabor - with the 't' silent), is a syrup traditionally made from almonds, sugar and rose water or orange flower...
20 best Halloween cocktails
All Hallows' Eve, the 31st of October, is spook night with bizarre costumes, trick-or-treat, pumpkin carving, apple bobbing and bonfires all the rage...
20 best Mango liqueur cocktails
The quality of mango liqueurs has improved dramatically over recent years and I was inspired to create any of the following cocktails when our first bottle...