This is a community recipe contributed by Maggie King.
Community recipes are not tested or verified by Difford’s Guide.
Published on 5th of July 2026
Serve in a Tiki mug or collins
| 60 ml | Kōloa Kauaʻi Coconut Rum |
| 60 ml | Pineapple juice |
| 30 ml | Mango purée |
| 15 ml | El Guapo Creole Orgeat Syrup |
| 15 ml | Ferrand Dry Curaçao |
| 15 ml | Lime juice (freshly squeezed) |
| 4 drop | Bittermens Elemakule Tiki Bitters |
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