Garnish:
Pineapple wedge & Luxardo Maraschino cherry
How to make:
BLEND ingredients with crushed ice. Pour into glass and serve with straws.
| 2 fl oz | Bacardi Carta Blanca light rum |
| 3 fl oz | Pineapple juice (fresh pressed) |
| 1/2 fl oz | Cream of coconut |
| 4 dash | Angostura Aromatic Bitters |
| 1 pinch | Salt |
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Review:
Angostura and salt make this a less sticky Colada.
History:
See our main Piña Colada page for the story behind the classic and for links to numerous other variations.
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