Ingredients
20 ml melon syrup
40 ml Banqero brown rum
10 ml almond syrup
10 ml lemon juice
150 ml pineapple juice
Slice of melon
Sprig of mint
Shaved ice
Utensils
Blender
Decorative glass
Preparation
Steps
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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
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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
