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Skyflutter, Recipe by Willo Parramatta Mixologist Srijan Sangroula

Skyflutter, Recipe by Willo Parramatta Mixologist Srijan Sangroula


30mL 1800 Coconut Tequila
15mL Messenez Blue Curacao
15mL Continental crème de cacao
30mL Coco lopez
30mL pineapple juice
10mL Monin White Chocolate Syrup
7.5mL lime juice
Pineapple skin foam


Edible Rice Paper Butterfly


Prepare a Boston shaker by combining all the liquid ingredients: 1800 Coconut Tequila, Messenez Blue Curacao, Continental crème de cacao, Coco Lopez, pineapple juice, Monin White Chocolate Syrup and lime juice.

Make sure the shaker is securely closed and then shake it vigorously for about 10-15 seconds.

Take a double rocks glass and fill it with ice cubes.

Once the shaking is complete, carefully strain the contents of the shaker into the prepared double rocks glass.

Next, add a layer of pineapple skin foam on top of the cocktail. This foam can be prepared separately by infusing 3 pineapple skins, 2 oranges and 2 lime peels with sugar and water for 24 hours.

Finally, garnish the cocktail by placing an edible Rice Paper Butterfly on top of the pineapple foam.

Recipe provided by Willo Parramatta