5 cl PITÚ
1 cl Riemerschmid Bar-Syrup passion fruit
12 cl Tonic Water
2 TL cane sugar
1 Sprig of peppermint
Cut the lime into eighths, put the pieces of lime, one of the sprigs of peppermint, and cane sugar into a PITÚ-glass and thoroughly crush using a PITÚ-pestle. Add the Riemerschmid Bar-Syrup passion fruit, tonic water, and PITÚ and stir with a bar spoon. Garnish by dropping the other sprig of peppermint into the glass. Decorate with the Karambole maraschino cherry and pineapple chunk.