A smoky twist on a tropical classic, bring to life this fun and fiery cocktail.
- 30ml pineapple juice
- 30ml lime juice
- 25ml coco half & half*
- 10ml Angostura bitters
- whipped cream, black cherries to garnish
*First add equal parts coconut cream and condensed milk to a mixing vessel, stir together until consistent. This will be your coco half & half as the sweetener in your Trinidadilada.
Measure out all other ingredients except soda and put in a cocktail shaker. Shake hard with ice and fine strain into a hurricane glass over ice. Top with soda and garnish with whipped cream and cherries.
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