Name: Tropicalia
Total time: 10 min
Cuisine: Cocktail
Ingredients: 40 ml Cacao spiced rum; 15 ml Falernum liqueur; 45 ml Banana tea; 20 ml Pineapple juice; 10 ml Lime juice; 2 dash Aromatic bitters

Tropicalia
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Serve in a Highball (max 10oz/300ml)

Ingredients:
1 ¹⁄₃ oz	Cacao & coffee spiced rum
¹⁄₂ oz	Difford's Falernum
1 ¹⁄₂ oz	Banana tea
²⁄₃ oz	Pineapple juice
¹⁄₃ oz	Lime juice (freshly squeezed)
2 dash	Angostura Aromatic Bitters

Read about cocktail measures and measuring

How to make:

Select and pre-chill a Highball (max 10oz/300ml) glass.
Prepare garnish of bouquet of Gypsophila (Baby's Breath) & cocktail umbrella.
SHAKE all ingredients with ice.
FINE STRAIN into chilled glass.

Strength & taste guide:

Gentle

Boozy

Sweet

Dry/sour

More cocktails with similar strength and taste profile

Review:

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

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History:

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

Nutrition:

One serving of Tropicalia contains 153 calories

Alcohol content:

1 standard drinks
10.68% alc./vol. (10.68° proof)
14 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.

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