Tangerine cocktail with coconut

• 30 ml Pinch&Drop “Mandarin” syrup
• 3 ice cubes
• 10 ml light rum
• 20 ml Advocat egg liqueur
• 30 g banana
• 100 ml coconut milk (low fat)

Decor : Large marshmallows Marshmallow (burn).

Cooking method :

• 1. Place all ingredients in a blender bowl and beat;
• 2. Pour into a glass with ice;
• 3. Decorate.

Tangerine Coconut Cocktail - a combination of light rum and Advocat liqueur with tangerine, banana and coconut milk.

Alcoholic cocktails are drinks made by mixing two or more ingredients, at least one of which is alcoholic. Aperitifs are traditionally drunk before meals, as they whet the appetite, and digestifs - sweet or slightly sour - are served during or after a meal.