Ingredients

  • 35 ml GREY GOOSE® L’Orange
  • 10 ml Mandarine Napoleon® Liqueur
  • 25 ml Mandarin Orange Puree
  • 25 ml passion fruit purée
  • 5 ml grenadine syrup
  • 2 dashes Peychaud’s Bitters
  • soda water
La Palme D'Orange

Method

Pour all ingredients into a cocktail shaker filled with cubed ice and shake vigorously.

Strain into a sling glass filled with cubed ice and garnish with pineapple leaf.