Nothing says relaxation and summer like a pina colada and this fresh twist on an old classic from Brisbane’s The Emporium Hotel Cocktail Bar is just the ticket for a hot sunny day and plenty of tropical tunes.
Ingredients:
– 45 ml Havana 3 yr
– 40 ml pineapple juice
– 30 ml passionfruit pulp
– 30 ml coconut syrup
– 20 ml half half (cream/milk)
Method:
1. Combine ingredients in a cocktail shaker
2. Shake and strain into a Catalina glass
3. Garnish with 2 pineapple leaves and a passionfruit wedge
Thanks to the The Emporium Hotel Cocktail Bar for today’s yummy Cocktail Friday! If you’re feeling like the real deal, don’t forget you can visit The Emporium Hotel Cocktail Bar yourself!
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