Ingredients
80 g fiordilatte gelato
20 ml Lime Mixybar Syrup
10 ml Tropical Blu Mixybar Syrup
30 ml white rum
6/8 ice cubes
Preparation
Place the ingredients in a blender and blend for about 20 seconds until the texture is smooth and thick. Pour into a fantasy/hurricane glass after pouring the Tropical Blu Mixybar Syrup into the bottom of the glass. Garnish with mint leaves and fresh fruit and serve with a smile.