Wenneker Swizzle Masters announces semi-finalists

6th October, 2016 by admin

MARCH: TIKI RUM

swizzleWhite Beach by Daniel Stanic
Ingredients: 420ml Brugal Ron Blanco Especial White Rum, 20ml Wenneker Carribean Coconut, 30ml hazelnut syrup, 50ml milk

Method: Shake all the ingredients in a Boston shaker for 10-15 seconds. To garnish, rim the glass with coconut flakes and finish with grated hazelnut.

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