Batida de Coco

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.

Published on July 13, 2010
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