Fung Shui

-1st prize of the Giffard Challenge 2007 (from the Giffard website)


  • 3cl Banane du Bresil (Giffard)
  • 2cl Coconut liqueur (subbed Whaler’s Coconut Rum for Cocogif)
  • 2cl Mangue Tropic (Giffard)
  • 2cl 18% fat Cream


  1. Combine all ingredients to a shaker, shake until hands are chilled.
  2. Double strain
  3. Garnish with freshly grated nutmeg (my twist)

Rating: C (I needs tweaking)

Tasting Notes: Too freakin’ sweet – as expected since 3/4 ingredients are liqueurs. An interesting combo of a creamy coconut banana followed by a sweetened mango finish. Need to mellow out the sugar rush/alcohol aggressiveness 1 second into the sip. Very potent, buzzed 1/2way thru.


  • egg white
  • housemade roasted coconut rum
  • sub housemade mango cachaca for mango liqueur

the culprits