|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||Freshly squeezed lemon juice|
|3 dash||Saline solution 10:1 (5g sea salt to 50ml water)|
|Top up with||Thomas Henry Tonic Water|
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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.