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The addition of Fernet-Vallet liqueur to Juan Coronado’s riff on the Piña Colada, at Washington, D.C.’s Colada Shop, gives the classic blended cocktail a bracing menthol and herbal note that refreshingly offsets the drink’s rich creaminess.
- 1 1/2 oz BACARDÍ Superior rum
- 1/4 oz Fernet-Vallet liqueur
- 2 oz Coco Lopez cream of coconut
- 2 oz Pineapple juice
- 1 oz Coconut milk
- Garnish: Pineapple leaf
Add all the ingredients into a blender with ice and blend.
Pour into a large stemless wine glass.
Garnish with a pineapple leaf.
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