Garnish:
Lime wedge & preferably also an orchid flower
How to make:
SHAKE first 5 ingredients with ice and strain into ice-filled glass. TOP with tonic water.
| 1 1/2 fl oz | Black Tears cacao & coffee spiced rum |
| 1/2 fl oz | Italian red bitter liqueur |
| 1/2 fl oz | Giffard Premium Pineapple Liqueur |
| 2/3 fl oz | Lemon juice (freshly squeezed) |
| 3 dash | Saline solution 4:1 (20g sea salt to 80g water) |
| Top up with | Thomas Henry Tonic Water |
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Review:
Coffee and cacao with pineapple and lemon.
History:
Adapted from a recipe by David Hans at Three X Co. Kuala Lumpur, Malaysia. David's original recipe calls for 10ml Giffard Caribbean Pineapple liqueur and 30ml lemon juice.
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