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Batida de Coco |
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| Category: | Tropical |
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| Description: | By Tony Abou- Ganim, served at the Bellagio Hotel and Casino in Las Vegas |
| Ingredients: | 1 ounce Pitú Cachaça 3/4 ounces Batida de Coco (coconut milk liqueur from Brazil) 2 ounces pineapple juice 1/2 ounce half & half |
| Directions: | Add above ingredients to an ice-filled shaker. Shake until well blended. Strain into a crushed ice-filled double old-fashioned glass. Garnish with pineapple spear. |
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