TASTE OF PARADISE
Illustration generated by AI from the recipe’s glass, ice and garnish — not a photograph of a real pour.
- Method: build
- Glass: Fizz or Highball (8oz to 10oz)
- Ice: Large ice
- Garnish: Garnish: Lemon peel, Orange peel, Edible Flower
- ABV: 16%
Ingredients
- White (charcoal-filtered) 1-3 year old light rum — 1½ oz (45 ml)
- Falernum syrup — ⅓ oz (10 ml)
- Le Sirop de Monin Pamplemousse Pink Grapefruit Syrup — ¼ oz (5 ml)
- Monin Orgeat syrup — ¼ oz (5 ml)
- Lime juice (freshly squeezed) — 1 oz (30 ml)
- Plum bitters — 3 dash
How to make it
- Combine light rum with jackfruit and ginger and let it sit for 45 minutes.
- Chill for 2 hours and filter.
- Shake all ingredients with ice and fine strain into a glass with large ice.
A tropical cocktail with jackfruit and ginger.
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