Serve in a
Highball glassGarnish:
Bouquet of Gypsophila (Baby's Breath) & cocktail umbrella
How to make:
SHAKE all ingredients with ice and fine strain into chilled glass.
| 1 1⁄3 fl oz | Black Tears cacao & coffee spiced rum |
| 1⁄2 fl oz | Velvet Falernum |
| 1 1⁄2 fl oz | Banana tea |
| 2⁄3 fl oz | Fresh pressed pineapple juice |
| 1⁄3 fl oz | Freshly squeezed lime juice |
| 2 dash | Angostura or other aromatic bitters |
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Comment:
Delicately spiced with cacao and coffee sitting atop a basket of fruit (overripe banana, pineapple and lime).
About:
Adapted from a recipe created in 2019 by Sufian Mahmoud, Sugar Sand (Hotel Indigo Seminyak), Bali, Indonesia.
