Created by: FRANCESCO LAFRANCONI
45 ml Aged Rum
30 ml Amaretto di Saschira
30 ml passion fruit puree
60 ml fresh lime-based sweet ‘n sour
2 dashes bitters
Top with coconut foam
Shake the first five ingredients with ice then strain over fresh ice into a Collins-tiki glass. Top with coconut foam.
Coconut flakes and fresh passion fruit wedge.
Combine 16 oz -480 ml of coconut milk from can and 8 oz – 240 ml cream of coconut in a whipping cream syphon. Charge and serve. Keep refrigerated. Shelf life: 2 weeks