La Negra Tiene Tumbao
Ingredients
- 1.5 oz BACARDÍ Superior rum
- 0.3 oz Fernet-Vallet liqueur
- 2 oz Coco Lopez cream of coconut
- 2 oz pineapple juice
- 1 oz coconut milk
- 0.5 cup, chunks pineapple
Method
Add all the ingredients into a blender with ice and blend. Pour into a large stemless wine glass. Garnish with a pineapple leaf.