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Ingredients:
- 30 ml P&D Feijoa puree
- 10 ml P&D “Pineapple” puree
- 10 ml P&D syrup “Thai pineapple”
- 10 ml fresh lime
- 40 ml tequila
- 170 g ice
Cooking method:
- Place all ingredients in a blender bowl
- Shake and pour into glass
- Decorate
Decoration: Small pinecone
Serving container: Cocktail glass “Bach” chrome glass 260ml D=97,H=157mm clear.
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