LA NEGRA TIENE TUMBAO COCKTAIL

The addition of Fernet-Vallet liqueur to Juan Coronado’s riff on the Piña Colada, at Washington, D.C.’s Colada Shop, gives the classic blended cocktail a bracing menthol and herbal note that refreshingly offsets the drink’s rich creaminess.

INGREDIENTS IN LA NEGRA TIENE TUMBAO COCKTAIL  

1 ¹⁄₂ oz Bacardí Carta Blanca rum

¹⁄₄ oz Fernet-Vallet liqueur

2 oz Coco Lopez cream of coconut

2 oz Pineapple juice

1 oz Coconut milk

Garnish:  Pineapple leaf

Glass: Stemless wine

HOW TO MAKE LA NEGRA TIENE TUMBAO COCKTAIL

Add all the ingredients into a blender with ice and blend.

Pour into a large stemless wine glass.

Garnish with a pineapple leaf.