Ingredients:

• 1/2 ounces of 1921 Tequila Blanco
• 3/4 ounces of blue curacao
• 1 ounce of Calahua Coconut cream
• 2 ounces of pineapple juice

Preparation:

Mix in the blender with frappe ice, serve in a cocktail glass sprinkled with dyed blue sugar blue sugar blue and decorated with a pineapple triangle.