1 drink

Nelson Lemus

    • 2 1/2 oz. Caña Brava
    • 1 oz. Coco Lopez
    • 1 oz. The Perfect Purée Passion Fruit Concentrate, thawed
    • 1 oz. homemade pineapple purée (4.4 pounds fresh pineapple cubes, 1 cup water, 1 cup sugar, 1/2 lemon (zested), 1 Tahitian vanilla bean (scored))
    • 3 drops of Orange Blossom Water
    • coconut flakes mix with cinnamon powder (garnish)

1. To make the home-made pineapple purée, place all of those ingredients into a saucepan. Bring to a boil while stirring until all the pineapple cubes break down. Remove from heat and allow cooling. Remove lemon zest and vanilla bean and pour into a “store and pour” container. Keep refrigerated until use. For drink, put all ingredients into a slushy machine, wait for a consistent pour and add into a hurricane glass.