This is a community recipe contributed by Alice Laburthe.
Community recipes are not tested or verified by Difford’s Guide.
Published on 26th of March 2024
Serve in a Coupe glass
| 45 ml | Mandarine Napoleon liqueur |
| 15 ml | Lime juice (freshly squeezed) |
| 7.5 ml | Del Maguey Vida Clásico Mezcal |
| 7.5 ml | Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup) |
| 1⁄2 fresh | Passion fruit (fresh) |
| 5 drop | Chocolate bitters |
You are trying to view a community recipe, only available to Difford’s Guide members.
To view this recipe in full please log in.
2 to 1 'rich' sugar syrup versus 1 to 1 'simple' syrup
The balance between sweet and sour is crucial to the majority of cocktails and consistently producing balanced cocktails is made easier when using sugar...
Passion Fruit
The fruit of the passion flower (Passiflora), a climbing plant which is native to South America but grown around the world, is an ugly, spherical outgrowth...
20 best Amaretto cocktails
The bittersweet almond and vanilla flavour of amaretto mixes brilliantly with dark spirits – particularly whiskey but this versatile liqueur also mixes...
20 best Easter cocktails
There's more to Easter indulgence than mere chocolate eggs
How to make an Ice Cone
Ice cones are an iconic garnish widely used in Tiki bars, particularly when serving Navy Grog cocktails. They are made by freezing crushed ice that has...