Are you a Discerning Drinker?
Join thousands of like-minded professionals and cocktail enthusiasts, receive our weekly newsletters and see pages produced by our community for fellow Discerning Drinkers.
This is a community recipe contributed by Michael Luchia.
Community recipes are not tested or verified by Difford’s Guide.
Serve in a Coupe glass
| 30 ml | Pineapple rum |
| 15 ml | Coconut rum liqueur (35-40% alc./vol.) |
| 30 ml | Pineapple juice |
| 30 ml | Exprè Caffè Italiano (or freshly made hot Espresso Coffee) |
| 7.5 ml | Bebo Coffee Liqueur |
| 7.5 ml | Giffard Orgeat Syrup |
You are trying to view a community recipe, only available to Difford’s Guide members.
To view this recipe in full please log in.
Orgeat
Orgeat (pronounced 'Ohr-Zsa' as in Zsa Zsa Gabor - with the 't' silent), is a syrup traditionally made from almonds, sugar and rose water or orange flower...
20 best Halloween cocktails
All Hallows' Eve, the 31st of October, is spook night with bizarre costumes, trick-or-treat, pumpkin carving, apple bobbing and bonfires all the rage...
20 best Mango liqueur cocktails
The quality of mango liqueurs has improved dramatically over recent years and I was inspired to create any of the following cocktails when our first bottle...
Autumn / Fall Cocktails
Summer is fading, leaves are starting to scatter the ground and the weather is turning chillier. It's not yet time for winter warmers, but crushed ice-charged...