- Yield: 3-4 drinks
Virgin Piña Colada Topped With Gummies, Licorice, Lindt Truffle 'Meatballs' and Raspberry Syrup
Recipe courtesy of Patrice Hewski, Certified Sommelier, Beverage Manager, Commonwealth National Golf Club & Manor House
Ingredients
- pineapple juice - 2 cup
- cream of coconut - 3/4 cup
- Toppings
- Lindt chocolate milk truffles
- shoe string licorice
- raspberry syrup
- Bbue heart gummy
Instructions
- Shake and strain pineapple and cream of coconut over ice in a clear plastic cup.
- Top with a layer of shoe string red licorice.
- Add 2 Lindt truffles and drizzle raspberry syrup over top. Optional: Add one blue heart gummy.
Note: You can also blend the pineapple and cream of coconut in a blender with ice; however, I find that the toppings sit better when supported by ice.