Tropical Fluff

Inspired By:

Fanny Chu

Complexity

Alcohol Level

3/5

Light

Type

Highball

Preparation

Shaken

Glass

Highball

Ice

Fresh Ice

INGREDIENTS

Pineapple juice (freshly squeezed) • 60 ml / 2 oz

Orange juice (freshly squeezed) • 30 ml / 1 oz

Grapefruit juice (freshly squeezed) • 30 ml / 1 oz

Choeng Doi Blanc • 30 ml / 1 oz

Aperol • 30 ml / 1 oz

Banana liqueur • 15 ml / 0.5 oz

Garnish:

Orange wheel (half) • 1

Optional:

Caster sugar • for torching

STEPS

1. Combine pineapple, orange and grapefruit juices in a cocktail shaker or high-speed blender

2. Add 3-4 cubes of ice and shake or blend until you no longer hear the ice

3. In a highball glass, add Aperol, Choeng Doi Blanc and banana liqueur

4. Top with the fluffy juice mixture

5. Garnish with a half-wheel of orange

6. Optional: Torch the orange wheel with caster sugar for caramelization

NOTES:

Fanny Chu's low-proof mashup of a Jungle Bird and Garibaldi combines bittersweet Aperol with the brightness of fresh tropical juices. The banana liqueur adds depth without being cloying. Perfect for daytime entertaining or as a lower-alcohol option that doesn't sacrifice flavor.

Batched Version: Prepare fruit juices fresh and keep chilled. Mix Aperol, rum, and banana liqueur in a pitcher. Top with fruit juice mixture to order for best freshness.

HISTORY

This drink represents a modern trend toward lower-alcohol cocktails that prioritize flavor and sustainability. Bartenders like Fanny Chu have been experimenting with aperitivo-forward drinks that celebrate fresh ingredients while reducing overall alcohol content.

The Tropical Fluff works beautifully with Choeng Doi Blanc because the rum's delicate agricultural notes don't get lost in the fruit juices - instead, they ground the brighter Aperol and provide a subtle spirit backbone.