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Coconut Blue

1 1/2 oz. TANDUAY Silver Asian Rum
1/2 oz. coconut syrup
1/2 oz. blue curaçao or syrup
1/2 oz. Domaine de Canton Ginger Liqeur
2 oz. coconut water
1 oz. pineapple juice
Splash of pasteurized egg white
1/2 lime for juicing

  1. Combine ingredients in shaker

  2. Squeeze fresh lime juice into shaker

  3. Add ice then cap and shake vigorously

  4. Pour into a 16 oz. serving glass

  5. Garnish with pineapple and toasted coconut