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||Italian 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.
Coffee and cacao with pineapple and lemon.
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.
One serving of Tears of Jungle Bird contains 151 calories.