Cocktail & Other Recipes By Spirit Rum Cocktails

La Negra Tiene Tumbao

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.


  • 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


  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.