Easy to drink, fresh and fragrant when consumed; prepared in a blender or with the use of a hand blender.
A concentrate of aromas and stories from two areas: Pinerolo in the province of Torino and the Hawaiian city of Honolulu.
The name “Cerealoha” was born from the union of the two typical welcome greetings: “Cerea” in Piemonte and “Aloha” in Hawaii.
Ingredients
4 cl Pinerolese Doux D’Henry DOC
5 cl Vermouth Rosso Carlo Alberto
3 cl Triple Sec Anselmo (mango infusion)
3 cl Vermouth Bianco (infused with pineapple skins and tonka beans)
2 cl Falernum mix (tiki premix based on rum lime spices and sugar)
2 cl fresh pineapple pulp
18 cl ice crush
Decoration – Decoration: a sprinkle of cinnamon and a sprig of mint
Served in a pineapple shell precisely to recall a tropical atmosphere, the base is given by the two vermouths and the mango infusion while the tying element is Falernum, a syrup with Jamaican origins.
The dilution and closure part is the union of the Pinerolese Doux D’Henry DOC and the fresh pineapple pulp.
Ice should be precisely dosed; the method is Flash Blend, typical of the period when Don The Beach Comber started a legend: the “Tiki style”.
