|1 1⁄2 fl oz||Novo Fogo Silver|
|2⁄3 fl oz||Fresh pressed pineapple juice|
|1⁄3 fl oz||Disaronno Originale amaretto|
|1⁄3 fl oz||Frangelico liqueur|
|1⁄3 fl oz||Giffard Coconut Syrup|
|1⁄3 fl oz||Freshly squeezed lemon juice|
|2⁄3 fl oz||Single cream / half-and-half|
Difford's Guide remains free-to-use thanks to the support of the brands in blue above.
Cachaça laced pineapple, coconut and cream with hints of almond and hazelnut.
Adapted from a recipe created in 2015 by Daniel Sampere at One Ocean Club, Barcelona, Spain.