N/A Piña Dewlada

2 oz Pineapple Juice 

1 oz Unsweetened Coconut Cream

.5 oz Pineapple Syrup 

.5 oz Lime Juice

Mtn Dew Baja Blast

Combine all ingredients except Baja Blast in a cocktail shaker with 10 or so pieces of crushed ice and shake until the ice has fully melted (aka “whip shake”).

Fill a hurricane glass half to 2/3 full of crushed ice, add the contents of the shaker (no strainer aka “open pour”), add straw, and and fill up with crushed ice.

Gently pour Baja Blast to fill the glass, top with coco-piña whip, and garnish with a pineapple leaf.

Piña Dewlada

2 oz Toasted Coconut Rum

1.5 oz Pineapple Juice 

.5 oz Coconut Cream

.25 oz Lime Juice

.5 oz Pineapple Syrup

Mtn Dew Baja Blast

Combine all ingredients except Baja Blast in a cocktail shaker with 10 or so pieces of crushed ice and shake until the ice has fully melted (aka “whip shake”).

Fill a hurricane glass half to 2/3 full of crushed ice, add the contents of the shaker (no strainer aka “open pour”), add straw, and and fill up with crushed ice.

Gently pour Baja Blast to fill the glass, top with coco-piña whip, and garnish with a pineapple leaf.

Pineapple Syrup

1:1 Pineapple Juice and Sugar in a blender until all sugar crystals have dissolved or over low heat and stir until all sugar crystals have dissolved. Store in a jar or other sealable container in the fridge.  

Coco-Piña Whip

1 can Unsweetened Premium Coconut Milk 

2 oz Pineapple Syrup 

Chill a can of coconut milk in the fridge to fully separate. Open the can and scoop out the coconut solids and a bit of the liquid leaving the majority of the water at the bottom. Fold in pineapple syrup and whip.