A Brother Cleve, served at his cafe in the Boston named Paris Seaport Bar & Creperie. He floats a naturally carbonated white French wine on top. But unable to locate it locally, I think this drink is delicious even without it.
This recipe was also featured in an article I wrote for Exotica Moderne Magazine $13 by House of Tabu.
- 1.5 ounces Blue Chair Banana Rum
- 1/2 ounce Kalani coconut liqueur
- 3/4 ounce pineapple juice
- 1/4 ounce blue curaçao
Shake all ingredients with ice, double strain into a cocktail coupe and garnish with mermaid and/or edible orchid.