By Tony Abou- Ganim, served at the Bellagio Hotel and Casino in Las Vegas
- 1 ounce Pitú Cachaça
- 3/4 ounces Batida de Coco (coconut milk liqueur from Brazil)
- 2 ounces pineapple juice
- 1/2 ounce half & half
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.