EL BURRO

INGREDIENTS
50ml Gin
50ml Fresh pineapple juice
50ml Ginger beer
20ml Fresh lime juice
20ml Passionfruit syrup
50ml Saicho Darjeeling

GLASS & GARNISH
Serve in a large highball or tiki mug
Garnish with a pineapple wedge and 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

EL BURRO

INGREDIENTS
50ml Gin
50ml Fresh pineapple juice
50ml Ginger beer
20ml Fresh lime juice
20ml Passionfruit syrup
50ml Saicho Darjeeling

GLASS & GARNISH
Serve in a large highball or tiki mug
Garnish with a pineapple wedge and 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