Fresh and fruity, this Californian cocktail contains raspberry, mint and a sweet kick of Pineapple Blanco.
For the shaker:
- 50ml of HACIEN Pineapple Blanco
- 20ml of Raspberry Syrup
- 25ml of lime juice
- 25ml of Pineapple Juice
- 30ml of Egg White
- First, dry shake your contents vigorously.
- After 30 seconds, add 5-6 ice cubes and 6 mint leaves.
- Double strain contents into glass, ensuring there is a good foam.
- Garnish with raspberry and mint leaf.