Champagne Piña Colada

An extravagant cocktail. Flash blended and served over brut champagne, this trifecta of toasted coconut, pineapple and rum is invigorated with bubbles. Adapted from Coupette's recipe in London.

Ingredients:

• ½ oz Toasted Coconut Syrup
• ½ oz Pineapple Gum Syrup
• ½ oz light rum
• ½ oz rhum agricole
  
• 1 oz pineapple juice
• 2 ½ oz brut champagne

Instructions:

• Add all ingredients except champagne to a blender with 4 oz of ice
  
• Blend and pour over champagne in the glass

Glass:

• champagne flute
  

Garnish:

• toasted coconut chips