Adapted from a recipe created for Campari by Jan & Hannah Van Ongevalle in Belgium.
If you don’t have pineapple syrup, or the time to make the pineapple syrup as stipulated in Joseph’s recipe, then don’t worry - this drink also works
A dark, delicately bittersweet and light in alcohol aperitif cocktail.
Lightly spiced and bittersweet, a good option for an aperitivo.
Jason's original recipe calls for 45ml (1½oz) rhum agricole and 30ml (1oz) peach aperitif and I suspect used 40% alc./vol. rhum so I have reformulated
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Created in 2016 by Ryan Mowat at The Finnieston Bar & Restaurant, Glasgow for Jack Daniel’s Tennessee Calling competition.
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