This is a community recipe contributed by Alan Barry.
Community recipes are not tested or verified by Difford’s Guide.
Published on 13th of May 2024
Serve in a Coupe glass
| 45 ml | Light gold rum (1-3 year old molasses column) |
| 22.5 ml | Malibu Coconut rum liqueur |
| 5 ml | Reàl Coco Cream of Coconut |
| 15 ml | Lime juice (freshly squeezed) |
| 15 ml | Clarified tomato juice |
| 5 gram | Fresh ginger root (thumbnail-sized slice) |
| 1 whole | Bird's eye chili (Thai chili) |
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