Pajaro Flamenco

Written by Mi Rony
The cocktails inspired by Malaysian very own cocktail "Jungle bird"

Ingredients

  • Bacardi Carta Negro 40ml
  • Ponche Caballero- 10ml
  • Rosella Tea Syrup - 10ml
  • Fermented pineapple - 3 cubes
  • Ruhbarb Bitters- 1 drop

Steps

  1. Add the pineapple into the shaker and muddle. Pour all the ingredients and shake well.
  2. Serve - Double Strain with ice
  3. Glass - Collins Glass
  4. Garnish - Dehydrated Pineapple slice and rosella Tea.

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Meet the Author

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I'm Mi Rony, a professional mixologist from Kuala Lumpur , Kuala Lumpur. I practice my craft at Canvass KL. Stop by and see me sometime!

Canvass KL