BLUE PIÑA COLADA
1 oz. (30ml) Rum
1 oz. (30ml) Pineapple Juice
1 1/2 oz. (45ml) Cream of Coconut
Splash Blue Curaçao Syrup
Rim: Coconut Shavings
Garnish: Cherry, Mini Coconut Rum Bottle
PREPARATION
1. Rim the edge of a glass with coconut shavings. Set aside.
2. In a blender with ice, combine light rum, pineapple juice, and cream of coconut. Blend thoroughly until smooth.
3. Pour the blended mix into the rimmed glass and gently pour some blue curaçao syrup around the edge.
4. Garnish with a cherry and insert a mini coconut rum bottle.
DRINK RESPONSIBLY!
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Tipsy Bartender
3183 Wilshire Blvd #196K22
Los Angeles, CA 90010
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