Ryanair cocktail

Illustration generated by AI from the recipe’s glass, ice and garnish — not a photograph of a real pour.

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• Method: build
• Glass: Highball (max 10oz/300ml)
• Ice: Ice
• Garnish: None needed
• ABV: 9%

Ingredients

• Xanté pear liqueur — ½ oz (15 ml)
• Bols Raspberry Liqueur — ⅔ oz (20 ml)
• Vodka — ½ oz (15 ml)
• Pineapple juice (fresh pressed) — 3 oz (90 ml)
• Galliano L'Autentico liqueur — ½ oz (12.5 ml)

How to make it

1. Pour all ingredients into an ice filled, chilled glass.
2. Stir violently.
3. Serve immediately.

A refreshing cocktail with pear liqueur and pineapple juice.

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