Cocktail & Other Recipes By Spirit Rum Cocktails

La Negra Tiene Tumbao

By
Liquor.com
Liquor.com

Liquor.com has been serving drinks enthusiasts and industry professionals since 2009. Our writers are some of the most respected in the industry, and our recipes are contributed by bartenders who form a veritable "Who's Who" of the cocktail world.

Learn about Liquor.com's Editorial Process
Published 02/20/18
La Negra Tiene Tumbao Image: Rey Lopez

The addition of Fernet-Vallet liqueur to Juan Coronado’s riff on the Piña Colada, at Washington, D.C.’s Colada Shop, gives the classic blended cocktail a bracing menthol and herbal note that refreshingly offsets the drink’s rich creaminess.

Ingredients

  • 1 1/2 oz BACARDÍ Superior rum
  • 1/4 oz Fernet-Vallet liqueur
  • 2 oz Coco Lopez cream of coconut
  • 2 oz Pineapple juice
  • 1 oz Coconut milk
  • Garnish: Pineapple leaf

Steps

  1. Add all the ingredients into a blender with ice and blend.

  2. Pour into a large stemless wine glass.

  3. Garnish with a pineapple leaf.