- A recipe by Daniele Dalla Pola
Ingrédients
Mezcal – 4,5cl
Coconut Ambient puree – 7,5cl
Kalamansi Frozen puree – 2,25cl
Lemongrass syrup – 3cl
Apricot Brandy – 1,5cl
Saline solution – 2 drops
Pour all ingredients into a shaker tin.
Add crushed ice and shake or use a spindle mixer.
Strain into a tumbler glass and add more ice if necessary.
Glassware : Tumbler
Ice : Crushed ice
Garnish : Basil sprig & freshly ground pink peppercorn
Daniele Dalla Pola is one of the most renowned names in tiki mixology. A master of exotic cocktails and passionate about the world of rum, he creates his drinks as an invitation to travel. Drawing inspiration from polynesian culture and iconic places such as the Mai-Kai Restaurant and Polynesian Show, he transforms every glass into an experience where perfumes, tastes and emotions converge.
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