This is a community recipe contributed by Shane Lavery.
Community recipes are not tested or verified by Difford’s Guide.
Published on 11th of May 2026
Serve in a Poco grande
| 30 ml | Light gold rum (1-3 year old molasses column) |
| 15 ml | Monin Pineapple Syrup |
| 120 ml | Pineapple juice |
| 30 ml | Cream of coconut (e.g. Coco Lopez, Re'al etc.) optional |
You are trying to view a community recipe, only available to Difford’s Guide members.
To view this recipe in full please log in.
Parcel Paper
A riff on a Paper Plane named for its colour. This rye whisky-laced cocktail is bittersweet and sweet 'n' sour, with lemon and orange zestiness
Totally Tropical Mai Tai
Rum-laced tropical flavours, gently enlivened with Caribbean all-spice pimento dram
Inca
The aromatic oils from the orange zest twist are a critical element of this finely balanced and delicate vintage cocktail. Best made with a gin with some...
Pago Pago
A Pineapple Daiquiri A Pineapple Daiquiri with two liqueurs contributing herbal chocolatey flavours. (If you only have pineapple juice rather than fresh...
Pan Am
This citrusy aperitivo has an attractive tartness balanced by rich almond syrup