2 oz Light rum (Infused with tonka bean and coconut)
3⁄4 oz Lime juice
1⁄3 oz Ruby Port
1⁄3 oz Simple syrup (Cherry, pomegranate, cranberry)
Instructions

Shake, strain, coupe

Garnish with Fat triangle shaped rim of toasted and sweetened shredded Coconut and grated tonka on the same part

Notes

I did not get info about the "berries"syrup.
Felt it was tart and round at the same time.

for the infusion :
5oz rum+ 5 oz Coconut powder/ shredded+ 2 tonka bean for 2 weeks.

I always prefer strong infusion to temper with more rum if needed

Cocktail summary
Created by
Ball room bar, Paris, France
Year
2018
Is an
altered recipe
Curator
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Average
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