This is a community recipe contributed by Dag Geeraert .
Community recipes are not tested or verified by Difford’s Guide.
Published on 19th of April 2024
Serve in a Fizz or Highball (8oz to 10oz)
| 60 ml | Rhum Clément Blanc |
| 30 ml | Giffard Banane du Brésil liqueur |
| 30 ml | Bols Blue Curaçao |
| 90 ml | Pineapple (fresh) |
You are trying to view a community recipe, only available to Difford’s Guide members.
To view this recipe in full please log in.
20 best Amaretto cocktails
The bittersweet almond and vanilla flavour of amaretto mixes brilliantly with dark spirits – particularly whiskey but this versatile liqueur also mixes...
20 best Easter cocktails
There's more to Easter indulgence than mere chocolate eggs
How to make an Ice Cone
Ice cones are an iconic garnish widely used in Tiki bars, particularly when serving Navy Grog cocktails. They are made by freezing crushed ice that has...