Coral Splash

SAMBA

Shangri-la At The Fort, Manila’s Peruvian restaurant is known for whimsical, fruity, zesty and tropical tipples that can truly put some pep in your step. This cocktail was inspired by trips to sunny Siargao where beverage manager Alexandre Renoue and The Back Room bar’s Dicky Hartono often escape to enjoy the sand, surf and rum. Coral Splash is a twist on a classic Piña Colada; it combines the flavours Davao’s grapefruit, passion fruit, and buko (young coconut).

INGREDIENTS

30ml Plantation Original Dark 30ml Plantation 3 Stars white rum 60ml Pineapple juice

40ml Grapefruit juice

20ml Passion fruit purée 80ml Coconut water

Ice

Fresh or dried pineapple slices Coconut flakes

Mint leaves

EQUIPMENT

Highball glass Cocktail shaker Strainer

Pour the ingredients in the shaker and add six to eight pieces of ice. Secure the lid, then shake the ingredients. Remove the lid and strain the cocktail using the strainer, into a highball glass over ice. Top your cocktail with dried pineapple slices, coconut flakes and a mint leaf.