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Lacuna Beach
Made with Hiatus Añejo
2 oz Hiatus Añejo
1 oz Coco Lopez
1 oz Pineapple Juice
1 oz Orange Juice
1/2 oz Rhum Clement Creole Shrubb
2 Dash Peach Bitters
1 oz Coco Lopez
1 oz Pineapple Juice
1 oz Orange Juice
1/2 oz Rhum Clement Creole Shrubb
2 Dash Peach Bitters
Combine all ingredients into a shaker over ice. Shake vigorously. Strain over fresh ice in 8-12 oz Tiki-style glass. Garnish with Pineapple wedge and Mint sprig.
Photography by Gabi Porter.
Cocktail created by Amanda Swanson.