Mahalo

2 oz Tromba Blanco
0.5 oz Orange Liqueur
2 oz Tajin-Pineapple Puree
0.5 oz Fresh Lime Juice
0.5 oz Agave nectar
0.5 oz Coconut Water
Pineapple leaf & slice, mint bouquet and powdered sugar for garnish

 In a blender, add pineapple cubes and a generous amount of Tajín.
Blend until smooth and set aside.
In a shaker, add the agave nectar and coconut water.
Stir to fully dilute the nectar. Then add the remaining ingredients, including 2 oz of the pineapple puree previously made.
Shake well with ice and strain into a tall glass filled with fresh ice.
Garnish.

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