Any recipe including coconut and pineapple is definitely a passionate summer affair: Agostino Schiavo has chosen to give an Italian touch to this great classic for the BBQ season.
INGREDIENTS
75 ML OF PROSECCO DOC BRUT (OR EXTRA DRY)
25 ML OF RUM (OR 50 FOR DOUBLE)
20 ML OF COCONUT WATER
20 ML OF PINEAPPLE JUICE
1 PINEAPPLE SLICE
2 LEMON SLICES
2 LIME SLICES
MINT LEAVES
ICE CUBES