A yummy recipe for Jungle Frost made with gin, Pisang Ambon® liqueur, dry vermouth, passion-fruit juice and caster sugar.
Ingredients:
3/4 oz gin
3/4 oz Pisang Ambon® liqueur
3/4 oz dry vermouth
3/4 oz passion-fruit juice
1/2 tsp caster sugar
Method:
Shake, strain into a champagne saucer filled with crushed ice, and serve.
Serve in:
Champagne Saucer