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The Bianca Pop
What's the best rum for Mojitos?
MORELight or silver rum works best for Mojitos. Its clean and mild flavor profile allows the mint and lime to shine. Popular choices include Bacardi, Flor de Caña, or Havana Club.
The Bianca Pop
Very Strong ABV ( above 30% ), Potent and intense.
*Note that dilution and other factors like type and temperature of ice are not considered in this upfront calculation.
Coconut desserts, almond-flavored treats
Coconutty and nutty
- Coconut Rum 3 cl
- Amaretto Almond Liqueur 3 cl
Shot glass
the bianca pop is a popular Rum cocktail containing a combinations of Coconut Rum,Amaretto Almond Liqueur .Served using Shot glassThe Bianca Pop Ingredients
Coconut Rum,Amaretto Almond Liqueur,
The Bianca Pop Recipe
Pour coconut rum first then add amaretto.
Coconut Rum
A Coconut Rum is a White Rum made following the usual fermentation of sugarcane molasses or sugarcane juice, then distillation of it into a clear liquid, which is then aged in stainless steel barrels. White Rums are colourless since they are aged in steel barrels where as Dark Rums get their hue from the charred oak barrels they are agedin.
A Coconut Rum is essentially thus a white Rum infused with coconut flavour by steeping coconut meat in Rum and leaving to infuse for at least two weeks. Then once infused, the coconut is filtered out and the flavoured Rum is bottled and sold. From the infusion it attains a rich tropical flavour and creamy texture and is a favourite tropical drink to uplift your mood, where ever you are.Amaretto Almond Liqueur
Amaretto is a liqueur, a sweet Italian liqueur that originated in Saronno. There are different brands and each have their slight variations and ingredients vary from apricot kernel, bitter almonds, peach stones or almonds, all these are natural sources of the benzaldehyde that brings the almond flavour to the liqueur. Amaretto usually contains a 21% to 48% Alcohol by Volume.
Amaretto liqueur can be drunk straight or used as an ingredient in mixed drinks, or with coffee.
The name Amaretto originated from the Italian word amaro, meaning bitter. Amaretto's bitterness is derived from the drupe kernel and although the bitterness of Amaretto tends to be mild, sweeteners and at time sweet almonds are added to enhance the flavour of the final product.
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