|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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Delicately spiced with cacao and coffee sitting atop a basket of fruit (overripe banana, pineapple and lime).
Adapted from a recipe created in 2019 by Sufian Mahmoud, Sugar Sand (Hotel Indigo Seminyak), Bali, Indonesia.