Piña colada
DUE VERSIONI.
LO STESSO PIACERE.
Ogni mese
un nuovo cocktail
in doppia versione:
HIGH FREQUENCY
LOW FREQUENCY
HIGH FREQUENCY
INGREDIENTS
- 45 mL Rum Santiago de Cuba Carta Blanca
- 30 mL Piolo&Max Coconut Cream
- 60 mL Mambo Pineapple Juice
- 2/3 drop Foamer Stillabunt Magic Velvet
PREPARATION
Pour the rum into a shaker with ice.
Add the coconut cream, pineapple juice and drops of concentrate for the foam.
Shake and strain into a glass with ice.
Add two pineapple leaves for garnish.
BICCHIERE
GARNISH
TECNICA
LOW FREQUENCY
INGREDIENTS
- 45 mL Giffard Gold Cane
- 30 mL Coconut ODK
- 60 mL Mambo Pineapple Juice
- 2/3 drop Foamer Stillabunt Magic Velvet
PREPARATION
Pour the non-alcoholic rum into a shaker with ice.
Add the coconut syrup, pineapple juice and drops of concentrate for the foam.
Shake and strain into a glass with ice.
Add two pineapple leaves for garnish.
BICCHIERE
GARNISH
TECNICA
PRODOTTI UTILIZZATI
RUM SANTIAGO DE CUBA CARTA BIANCA
A clean and elegant white rum aged in white oak barrels.
PIOLO&MAX COCONUT CREAM
Coconut liqueur with coconut flakes suspended in water.
GIFFARD GOLD CANE
Non-alcoholic white rum with notes of cane sugar, vanilla, and spices.
ODK COCONUT
Intense non-alcoholic coconut syrup with sweet, enveloping notes.
MAMBO PINEAPPLE JUICE
Pineapple juice from concentrate. No added sugar.
FOAMER STILLABUNT MAGIC VELVET
An innovative natural extract for creating velvety foam and air in cocktails. Just a few drops replaces albumin, eliminating its odors.
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