Garnish:
Edible flower & fresh kaffir lime leaf
How to make:
SHAKE all ingredients with ice and strain into glass filled with crushed ice.
| 2 fl oz | Black Tears cacao & coffee spiced rum |
| 1/3 fl oz | Ratfia de Marseille |
| 1/6 fl oz | Eau-de-Vie d'Abricot |
| 2/3 fl oz | Pineapple juice (fresh pressed) |
| 1/3 fl oz | Lime juice (freshly squeezed) |
| 1/6 fl oz | Cinnamon sugar syrup |
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Review:
Fruity but well-balanced with distinctive coffee and cacao flavours from the rum.
History:
Adapted from a recipe created in 2019 by Katalin Bene at Voodoo Reyes - Potions & Botanicals, Geneva, Switzerland.
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