This is a community recipe contributed by Tim Oliver.
Community recipes are not tested or verified by Difford’s Guide.
Published on 16th of May 2025
Serve in a Rocks glass
| 45 ml | Lustau Jarana Fino Sherry |
| 30 ml | Coco Lopez Cream of Coconut |
| 22.5 ml | Hazelnut liqueur |
| 7.5 ml | Monin Pure Cane sugar syrup (65.0°brix, equivalent to 2 sugar to 1 water) |
| 15 ml | Lemon juice (freshly squeezed) |
You are trying to view a community recipe, only available to Difford’s Guide members.
To view this recipe in full please log in.
Cream of coconut
Cream of coconut is a non-alcoholic sticky goo not to be confused with coconut cream. Cream of Coconut is made by mixing coconut juice, sugar, emulsifier...
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...
20 best/most rated Martinis
There are 1,000s of cocktails with "Martini" in their name on Difford's Guide, and the majority are not actually true Martinis, at least going by the Oxford...
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