This is a community recipe contributed by Matthew Tepfer.
Community recipes are not tested or verified by Difford’s Guide.
Published on 28th of September 2023
Serve in a Nick & Nora glass
| 15 ml | Passoã passion fruit liqueur |
| 60 ml | Light white rum (charcoal-filtered 1-4 years old) |
| 15 ml | White crème de cacao liqueur |
| 30 ml | Lemon juice (freshly squeezed) |
| 15 ml | Cream of coconut (e.g. Coco Lopez, Re'al etc.) |
| 7.5 ml | Demerara/Muscovado/brown sugar syrup (2 sugar to 1 water) |
| 2 dash | Angostura Aromatic Bitters |
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