A tropical blend of rich coconut cream white rum tangy pineapple sweetened with rosemary syrup and a shot of Dutch pinaq colada liqueur.
Ingredients
- 120 ml pineapple juice
- 50 ml white rum
- 30 ml pinaq colada liqueur
- 2 Tbs coconut cream
- 1 Tbs (20ml) Rosemary simple syrup
- cup ice
- pineapple wedge & leaves
Instructions:
- Add all ingredients to a blender
- Blend until smooth.
- Pour into a tall glass or hurricane glass
- Garnish with pineapple wedge
- Option to add an umbrella for a tropical tiki look