EL BURRO
INGREDIENTS
50ml Aged rum
50ml Fresh pineapple juice
50ml Ginger beer
20ml Fresh lime juice
10ml Passionfruit syrup
50ml Saicho Darjeeling
GLASS & GARNISH
Serve in a tiki mug or large highball
Garnish with a pineapple wedge and a cherry
METHOD
Add rum, lime, pineapple and syrup to a cocktail shaker full of cubed ice, shake and strain over cracked ice in a tiki mug or large highball. Top with the ginger been and Saicho Darjeeling, top off with cracked ice and garnish. Serve.
Create this cocktail with Saicho Darjeeling
