Caribbean coral

Bar recipe
Alessandro Palazzi

Alessandro Palazzi

Bartender / Mixologist
  1. Ingredients

    • Frozen fruit purée 100% : Passion fruit - 10 cl
    • Frozen fruit purée : Banana - 5 cl
    • Frozen fruit purée 100% : Mandarin - 5 cl
    • coconut ice cream - 1 grande cuil
    Pour all the ingredients in the blender.
    Serve in a large cocktail glass.
    Coconut ice chips garnish on top.

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