"Recipe:
Created by Daniele Dalla Pola of Nu Bar Lounge via Gastronomista
2-2/3 oz BACARDÍ Gold
1/4 oz Ginger Syrup
1 oz Coconut Cream
1-1/3 oz Coconut Water
2 oz Fresh Pineapple Juice
1/2 Lime - Juiced
Shake with ice in a cocktail shaker. Strain into a carved out Pineapple filled with ice. Top with a few dashes of Angostura Bitters, a dash of fresh nutmeg, and a pinch of Salt.
Garnish with a cocktail umbrella, a few pineapple leaves, a fresh orchid, and a festive straw.
"
Created by Daniele Dalla Pola of Nu Bar Lounge via Gastronomista
2-2/3 oz BACARDÍ Gold
1/4 oz Ginger Syrup
1 oz Coconut Cream
1-1/3 oz Coconut Water
2 oz Fresh Pineapple Juice
1/2 Lime - Juiced
Shake with ice in a cocktail shaker. Strain into a carved out Pineapple filled with ice. Top with a few dashes of Angostura Bitters, a dash of fresh nutmeg, and a pinch of Salt.
Garnish with a cocktail umbrella, a few pineapple leaves, a fresh orchid, and a festive straw.
"