What’s better than a frozen Piña Colada? One made with a float of Fernet.
1½ oz. white rum
1 oz. coconut milk
1 oz. coconut cream
2 oz. pineapple juice
¼ oz. fernet (Colada Shop uses Fernet Vallet, but Fernet-Branca would work great too.)
Garnish: mint leaves
Add 2 cups of ice, coconut milk, pineapple juice, coconut cream and rum to a blender. Blend until frozen. Serve in a cobbler glass with a float of fernet.
Juan Coronado, Colada Shop, Washington, D.C.
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