Serve in aCollins glass
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|
Difford's Guide remains free-to-use thanks to the support of the brands in green 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.