Believe it or not, this citrus cocktail is as good as it gets if you're interested in getting your tiki on at brunch.
Difficulty
Intermediate
Ice
Crushed
Glass
Tiki
Garnish
Grilled pineapple & mint leaves
Occasion
Brunch
1
Ingredients
- oz
- ml
| 2 oz | Roca Patrón Reposado |
| 3 oz | Pineapple/cayenne kombucha |
| .75 oz | Pineapple juice |
| .75 oz | Lime juice |
| .5 oz | Agave nectar |
| 2 | Basil leaves (shaken in) |
| 1 dash | Peychaud’s bitters |
| 60 ml | Roca Patrón Reposado |
| 90 ml | Pineapple/cayenne kombucha |
| 22.5 ml | Pineapple juice |
| 22.5 ml | Lime juice |
| 15 ml | Agave nectar |
| 2 | Basil leaves (shaken in) |
| 1 dash | Peychaud’s bitters |
Unless noted, drinks should be made one at a time.
ResetHow to Make
- Shake and strain all ingredients (except for kombucha) into a tiki mug.
- Top with splash of kombucha and float with Peychaud’s bitters.
- Garnish with mint leaf and grilled pineapple.
