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 | Cacao & coffee spiced rum |
1/2 fl oz | Strucchi Red Bitter Liqueur |
1/2 fl oz | Giffard Caribbean 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 |
Read about cocktail measures and measuring.
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.
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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