Rosada

Rosada

Ingredients

  • 40ml Bacardi Carta Blanca
  • 10ml coconut milk
  • 10ml coconut cream
  • 15ml Campari
  • 10ml fresh lime juice
  • 20ml simple pineapple cordial
  • dash Angostura bitters
  • ice
  • pinch saffron threads, to garnish
Transport yourself with this tiki-style take on a piña colada. Who needs Bali when you can drink this in the New Zealand sunshine?
Makes 1
  1. Add all ingredients to a shaker tin, pack with ice cubes, hard shake for 10 seconds or until the tin is frosted
  2. Fine strain over hand-cracked ice in a tiki mug or highball glass
  3. Garnish with a pinch of saffron
  4. SIMPLE PINEAPPLE CORDIAL
  5. Add equal parts fresh pineapple juice, sugar and water to a blender and blend on low until sugar is dissolved
  6. Strain through a tea strainer, bottle and keep chilled. Should last in the fridge for at least 2 weeks

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