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Rum / 5.12.17

Piña Del Sol

Piña Del Sol
Photo by Mac Kilduff

Serves
1 drink

Recipe by John Lewis of Lewis Barbecue in Charleston, South Carolina

Ingredients

1½ ounces rum

1 ounce coconut cream

1½ ounces pineapple juice

1 ounce orange juice

½ ounce agave nectar

Sliced habanero pepper for garnish

Pineapple wedge for garnish

Orange wedge for garnish

Directions

Add first five ingredients to a cocktail shaker, shake, and strain over ice. Garnish with 1 to 2 slices of habanero pepper (depending on your affinity for heat), pineapple, and orange.

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