Garnish:
Bouquet of Gypsophila (Baby's Breath) & cocktail umbrella
How to make:
SHAKE all ingredients with ice and fine strain into chilled glass.
| 1 1/3 fl oz | Cacao & coffee spiced rum |
| 1/2 fl oz | Difford's Falernum liqueur |
| 1 1/2 fl oz | Banana tea |
| 2/3 fl oz | Pineapple juice (fresh pressed) |
| 1/3 fl oz | Lime juice (freshly squeezed) |
| 2 dash | Angostura Aromatic Bitters |
Review:
Delicately spiced with cacao and coffee sitting atop a basket of fruit (overripe banana, pineapple and lime).
History:
Adapted from a recipe created in 2019 by Sufian Mahmoud, Sugar Sand (Hotel Indigo Seminyak), Bali, Indonesia.
Alcohol content:
- 1.1 standard drinks
- 11.72% alc./vol. (23.44° proof)
- 15.3 grams of pure alcohol
Difford's Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.
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