Brancolada
0
Pineapple juice and cream of coconut give a creamy, tropical base for Jamaican rum, with Branca Menta adding a bitter, cooling mint edge. Shaken and served tall with a sprig of mint; created by Jeremy Oertel at Donna in Brooklyn.
Method
Shaken
Glass
highball
Difficulty
Medium
Flavor Profile
Ingredients
Servings:
1
Your bar: 0/5
30 ml
1 spg
as garnish
45 ml
3 parts Coco Lopez : 1 part coconut milk
30 ml
🌱 Vegan🌾 Gluten-free
Upgrade your home bar
AdInstructions
- Combine the ingredients by shaking them vigorously.
- Strain the mixture into a hurricane or Collins glass.
- Top off with crushed ice.
- Garnish with a sprig of mint and an orange slice.