 | Campari Tropics1 drink Francesco Lafranconi, Director of Mixology, Southern Wine & Spirits |
| • | 1 1/2 oz. Skyy Coconut Infusion Vodka |
| • | 1/2 oz. Campari |
| • | 1/2 oz. X Rated Fusion liqueur |
| • | 1/2 oz. The Perfect Purée Strawberry Puree, thawed |
| • | 1/2 oz. The Perfect Purée Pink Guava Puree, thawed |
| • | 1/2 oz. fresh lime |
| • | lime zest and half strawberry |
| • | coconut foam (optional) |
| Method: | |
| 1. | Pour ingredients in a shaker tin with 2 cups of ice and shake vigorously. Strain over fresh ice into a tumbler glass. Optional: Top with coconut foam. |
| Coconut Foam (Optional): Pour 6 ounces of (Calahua brand) coconut cream and 12 oz. coconut milk in a whipping cream charger, close the lid tight and charge with cartridge. Keep refrigerated. Shelf life: 2 weeks. | |