Serve inHighball (max 10oz/300ml)
Fresh or dehydrated pineapple spice & mint springs
How to make:
SHAKE all ingredients with ice and strain into ice-filled glass.
|1 fl oz||Cacao & coffee spiced rum|
|2 fl oz||Pineapple verdita|
|1/3 fl oz||Pimento dram/Allspice liqueur|
|1/2 fl oz||Lemon juice (freshly squeezed)|
|1/2 fl oz||Demerara/Muscovado/brown sugar syrup (2 sugar:1 water)|
Green and herbal (coriander and mint) coffee and pineapple.
Adapted from a recipe created in 2019 by Boo Jing Heng, Tess Bar & Kitchen, Singapore.