Brancolada

A punchy, slushy mix of rum, herbaceous fernet and creamy toasted coconut. Adapted from Jeremy Oertel's recipe.

Ingredients:

• ¾ oz Toasted Coconut Syrup
• 1 oz Fernet Brancamenta
  
• 1 oz rum (Appleton Estate VX recommended)
  
• 1 oz pineapple juice
• ¼ oz orange juice

Instructions:

• Add all ingredients to a cocktail shaker
• Add ice and shake hard for 10 seconds
• Strain into a glass filled with crushed ice

Glass:

• highball

Garnish:

• fresh mint + half orange wheel