Serve in a
Collins glassGarnish:
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 |
| 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 |
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Comment:
Cachaça laced pineapple, coconut and cream with hints of almond and hazelnut.
About:
Adapted from a recipe created in 2015 by Daniel Sampere at One Ocean Club, Barcelona, Spain.
