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 | Italian red bitter liqueur |
| 1/2 fl oz | Giffard Caribbean Pineapple liqueur |
| 2/3 fl oz | Lemon juice (freshly squeezed) |
| 3 dash | Difford's Saline Solution |
| Top up with | Thomas Henry Tonic Water |
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
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.
Nutrition:
There are approximately 151 calories in one serving of Tears of Jungle Bird.
Join the Discussion
... comment(s) for Tears of Jungle Bird
You must log in to your account to make a comment.