Serve in aHighball (max 10oz/300ml)
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|
Read about cocktail measures and measuring.
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.
- 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.
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