Name: Tropicalia
Prep time: 10 min
Total time: 10 min
Yield: 1
Cuisine: Cocktail
Ingredients: 40 ml Rum - Spiced (cacao & coffee); 15 ml Falernum liqueur; 45 ml Banana tea; 20 ml Pineapple juice (fresh pressed); 10 ml Lime juice (freshly squeezed); 2 Angostura or other aromatic bitters

Serve in a

Highball (max 10oz/300ml)

Garnish:

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	Cacao & coffee spiced rum
1/2 fl oz	Difford's Falernum liqueur
1 1/2 fl oz	Banana tea
2/3 fl oz	Pineapple juice (fresh pressed)
1/3 fl oz	Lime juice (freshly squeezed)
2 dash	Angostura Aromatic Bitters
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Gentle

Boozy

Sweet

Dry/sour

More cocktails with similar booziness and sweet/dry/sourness

Review:

Delicately spiced with cacao and coffee sitting atop a basket of fruit (overripe banana, pineapple and lime).

History:

Adapted from a recipe created in 2019 by Sufian Mahmoud, Sugar Sand (Hotel Indigo Seminyak), Bali, Indonesia.

Alcohol content:

1.1 standard drinks
11.72% alc./vol. (23.44° proof)
15.3 grams of pure alcohol

Difford's Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.