Crystal Bird
Stir all ingredients with ice to chill. Strain into coupe glass, and top with Coconut La Croix. (To make "Piña Colada Rum": infuse white rum with fresh pineapple, and fat wash with coconut oil.)
Ingredients
- 1 oz. Piña Colada infused white rum
- 1/2 oz. overproof rum
- 3/4 oz. Luxardo Bitter Bianco
- 1/2 oz. Supasawa Sour Cocktail Mix
- 1/2 oz. pineapple gum syrup
- 3-4 drops Blackstrap Molasses Bitters
- 1.5 oz. Coconut LaCroix
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