Garnish:
Cinnamon stick & bamboo leaf (optional)
How to make:
SHAKE all ingredients with ice and strain into glass filled with crushed ice.
| 1 1/3 fl oz | Black Tears cacao & coffee spiced rum |
| 2/3 fl oz | Aperol or other Italian red aperitivo |
| 2/3 fl oz | Passion fruit puree |
| 1/2 fl oz | Lemon juice (freshly squeezed) |
| 1/4 fl oz | Giffard Sugar Cane Syrup |
| 2 dash | Angostura or other aromatic bitters |
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
Our review:
Cacao and coffee flavours from the rum shine in this fruity and delicately spicy Tiki influenced cocktail.
History:
Adapted from a recipe created in 2019 by Dinos Constantinides at Lost + Found, Nicosia, Cyprus. Dinos original recipe calls for "Grandpa's Lemonade" made using a Thermomix (which we simplified by instead using with lemon juice and sugar syrup).
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