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Macondo

1 3⁄4 oz Nicaraguan Rum, Flor de Caña Extra Dry
1⁄4 oz Apricot eau-de-vie, Blume Marillen
1⁄2 oz Pineapple juice
3⁄4 oz Cane syrup
1⁄2 oz Lime juice
1⁄4 oz Crème de Banane
Instructions

Shake, strain over crushed ice, garnish with a pineapple leaf or banana leaf.

Notes

If serving up without crushed ice, cut back the cane syrup to 1/2 oz.

Cocktail summary
Created by
Rafa García Febles, NYC.
Year
2014
Is the
author's original creation
Curator
Not yet rated
User rating
4.5 stars
(15 ratings)
Yields Drink

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From other users
  • Carlos
  • Fruity fruity fruity. 3.5★
  • Wow. Top of the line tiki
  • Very sweet to my taste, but not inappropriate for a tropical drink - not sure this needs 3/4 oz of cane syrup with the pineapple juice providing sweetness as well. (Made with crushed ice.)
  • Made to spec except 1/2oz pineapple syrup instead of cane syrup and a dash of daiquiri bitters. — ★★★★★
  • Delicious and suggestive. A bit like a lighter, balanced Piña Colada flavorwise, with the structure of a Daq No. 3. — ★★★★★
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