Spicy Colada


  • 25ml Vermont Limon Botanical Spirit
  • Fitch & Leedes Spicy Ginger Beer
  • 1/2 cup diced pineapple, frozen
  • 50ml coconut cream
  • ice
  • 1 teaspoon grated fresh ginger
  • pineapple slice & leaves for garnish


Pulse frozen pineapple, coconut cream, 2 ice blocks, grated ginger & Vermont Limon Botanical Spirit in a blender until smooth. Pour into glass and top with Fitch & Leedes Spicy Ginger Beer. Gently stir to combine. Garnish with grilled pineapple slice and leaves.


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