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Brancolada

A punchy, slushy mix of rum, herbaceous fernet and creamy toasted coconut. Adapted from Jeremy Oertel's recipe.

Ingredients:

  • ¾ oz Toasted Coconut Syrup
  • 1 oz Fernet Brancamenta
  • 1oz rum (Appleton Estate VX recommended)
  • 1 oz pineapple juice
  • ¼ oz orange juice

Instructions:

  • Add all ingredients to a cocktail shaker
  • Add ice and shake hard for 10 seconds
  • Strain into a glass filled with crushed ice

Glass:

  • highball

Garnish:

  • fresh mint + half orange wheel

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