Ingredients
- 3 ounce Almond Liqueur
- 1 ounce Gold Rum
- 1 ounce coconut milk
- 1/2 ounce coconut syrup
- 2 ounce pineapple juice
- 1/4 tsp Creme de Noyaux
Directions
Combine ingredients in a blender with a scoop of ice and blend until smooth. Pour into a chilled Collins glass.
Garnish with a pineapple spear.
*Creme de Noyaux*Creme de Noyaux is an almond-flavored crème liqueur made from apricot kernels.