Garnish:
Lemon zest & slice of Milky Way chocolate bar
How to make:
BLEND all ingredients with 6oz scoop of crushed ice and pour into glass.
| 1 1/2 fl oz | Novo Fogo Silver cachaça |
| 2/3 fl oz | Pineapple juice (fresh pressed) |
| 1/3 fl oz | Disaronno amaretto |
| 1/3 fl oz | Hazelnut liqueur |
| 1/3 fl oz | Coconut sugar syrup |
| 1/3 fl oz | Lemon juice (freshly squeezed) |
| 2/3 fl oz | Single cream / half-and-half |
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Review:
Cachaça laced pineapple, coconut and cream with hints of almond and hazelnut.
History:
Adapted from a recipe created in 2015 by Daniel Sampere at One Ocean Club, Barcelona, Spain.
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