Cala Bassa

Ingredients

  • 50 ml. of vodka
  • 40 ml. pineapple juice
  • 20 m.l Malibu or coconut rum
  • Infusions 72 and 54 by TE TONIC
  • Dig the champagne
  • Fresh pineapple and coconut

Process:

  1. Infuse both infusions # 72 and # 54 by TE TONIC with vodka for at least 8 minutes.
  2. Pour the infused vodka over the glass on the rocks
  3. Add pineapple juice and Malibu or coconut rum
  4. Add Ice pilé
  5. Finally add a champagne top (optional)
  6. Decorate with pineapple and coconut mini-plate

Construction: on glass on the rocks

Decoration: Pineapple and coconut skewer