Ingredients

20 ml melon syrup
40 ml Banqero brown rum
10 ml almond syrup
10 ml lemon juice
150 ml pineapple juice
Sprig of mint


Utensils

Blender
Decorative glass

Shaker Vector

Preparation



Steps

  1. 1. Put two scoops of crushed ice into a blender then add the Banqero brown rum, melon syrup, almond syrup, lemon juice and pineapple juice

     

  2. 2. Blend for 1 minute, then pour into a decorative glass

    3. Decorate with a slice of melon and a sprig of mint


    Bertrand Tessier
    Lausanne Cocktail Club