1.
Crush the ginger root and add the ginger syrup, apple juice, sambuca and schnapps.
2.
Shake well and strain into a piña colada glass, which should be about half full of crushed ice.
3.
Add the cinnamon liqueur then sprinkle the cinnamon powder over the top.
4.
Serve with a slice of apple floating on the top, and a straw.
- 2 measures White sambuca
- 1 measures Goldschläger
- 1 measures Apple schnapps
- 20 mL Ginger syrup
- 90 mL Apple juice
- 25 mm cube Ginger
- 1 pinch Cinnamon