1 oz of apple schnapps
20 ml of ginger syrup
90 ml of apple juice
1 pinch of cinnamon
2 oz of luxardo white sambuca (or white sambuca)
1 oz of goldschlager cinnamon schnapps (or cinnamon schnapps)
1-inch cube of ginger
Crush the ginger root and add the ginger syrup, apple juice, sambuca and schnapps. Shake well and strain into a pina colada glass, which should be about half full of crushed ice. Add the goldschlager then sprinkle the cinnamon powder over the top. Serve with a slice of apple floating on the top, and a straw.