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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.