S u n s e t   A f f a i r

50 ml white rum, 30 ml of lime juice, 15 ml Darbo Lingonberry Syrup, 10 ml crème de bananes, 60 ml grapefruit juice. Shake in a shaker with ice, strain into a long glass on ice and garnish with a chunk of pineapple and banana.

R a s p b e r r y   C o l a d a

40 ml brown rum, 20 ml white rum, 60 ml pineapple juice, 20 ml coconut creme, 20 ml whipped cream, 20 ml raspberry syrup. Shake in a shaker with ice, strain into a long glass on to ice and garnish with a chunk of pineapple and a cocktail cherry.

H o l l e r b u a

10 ml Darbo Elderberry Blossom Syrup, dry sparkling wine or sekt. Pour the Elderberry Blossom Syrup into a champagne glass, top up with dry sparkling wine and stir.

S o u r   c h e r r y   v o d k a

• 5 cl vodka
• 1,5 cl Darbo Maraska Sour Cherry Syrup
• 1 - 2 barspoons sugar
• 1 lime

Put the sugar and a 1/8 of a lime into a small glass, crush well with a pestle, add the vodka and the Darbo Maraska Sour Cherry Syrup, top up with crushed ice and stir well.

S o m b r e r o

• 4 cl Tequila
• 2 cl Amaretto
• 1,5 cl Darbo Tyrolean Blueberry Syrup
• 1 cl lemon juice
• 1 cl orange juice
• 1,5 cl Vermouth bianco

Shake in a shaker with ice, strain on to ice in a tumbler. Garnish with a slice of orange, a slice of lemon and cocktail cherries.