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A unique tiki-esque cocktail bringing bitter flavours from Campari and Punt e Mes together with more traditional tiki ingredients, rum and falernum which add spices such as almond, ginger and cloves.
Original recipe from the Burrow Bar and adapted by Australian Bartender magazine. A fine balance of ingredients, a great balance of bitter and sweet, and all round delicious.
- 20ml Hendrick’s Gin
- 20ml Campari
- 15ml Punt e Mes
- 10ml Plantation Pineapple Rum
- 7.5ml Falernum
- Add all the ingredients to your cocktail shaker
- Shake and strain over crushed ice into a tulip or tiki glass
- Garnish with tropical fruit such as orange and pineapple