Moorea Volcano by Diego Barcellos

Moorea Volcano by Diego Barcellos

Inspired by an island paradise, Moorea Volcano perfectly balances the sweet and citrus notes of Blanco Tequila with the fresh lemon juice and sugar found in homemade coriander syrup.




  • 50mlBlanco Tequila

  • 50mlDragon Fruit Juice

  • 1tbspPapaya Purée

  • 30mlCoriander Seed Syrup

  • 20mlLemon Juice

  • 3dash(es)Angostura Bitters

2.5 units of alcohol per serve


  • 1 x Tall glass

  • 1 x Knife

  • 1 x Jigger

  • 1 x Chopping Board

  • 1 x Ice


  • Pour

    Pour the lemon juice into a shaker. Add the coriander seed syrup.

    This is made by grinding up coriander seeds, then mixing them with 1 part hot water and 1 part sugar.

    Add the Blanco Tequila, Angostura bitters, dragon fruit juice and papaya purée.

    The dragon and papaya fruits are native to both the French Polynesian Islands and Brazil.

  • Mix

    Shake with a generous helping of ice.
    This cools the cocktail and gives it an overall freshness.

    Double strain into a tall glass. Straining helps remove any excess fruit pulp.

  • Garnish

    Garnish with lemongrass and papaya. This gives a fresh finish to the cocktail.

  • Grab a bite

    Get some grub in before or while you’re drinking – it slows alcohol absorption.

    Drinks Calculator
  • blanco tequila
  • speciality
  • dragon fruit juice
  • papaya purée
  • coriander seed syrup
  • lemon juice
  • angostura bitters
  • margarita cocktails
  • mexican nights
  • dragon fruit