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Pineapple Sage Pina Colada

Pineapple Sage Pina Colada 1.000
Aug 24, 2005

Natalie Juenger of Capital Restaurants Concepts, which manages the Fin seafood restaurant in downtown Washington, devised this cocktail, which is speckled with the green pineapple sage leaves.


Servings: 1
Ingredients
  • 2 ounces coconut-flavored rum, such as Malibu
  • 3 ounces pineapple juice
  • 1 ounce creme de coconut liqueur
  • 6 to 8 leaves pineapple sage
  • 2 cups ice cubes
  • 1 pineapple wedge, for garnish

Directions

In a blender, blend rum, pineapple juice, creme de coconut and pineapple sage with the ice cubes. Pour into a fishbowl glass and garnish with a pineapple wedge or pineapple sage flower.


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Recipe Source

Adapted from Fin.

Tested by Marcia Kramer.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

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Nutritional Facts

Ingredients are too variable for a meaningful analysis.

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