Inspired by Eric Tecosky‘s recipe “Surfer on acid”, and Marco Dionysos‘s “Chartreuse swizzle”
- 3 cl Jägermeister
- 3 cl Koko Kanu Rum
- 1,5 cl John D. Taylor’s Velvet Falernum
- 3 cl pineapple/passion fruit juice Innocent
- 1,5 cl Lime
- 1/2 crushed kiwi (keep a slice for garnish)
- Gilbert Coco Syrup + grated coconut rim decoration
- 2 long tangy candy knotted
