Coconut Balsamic Pina Colada
- 1.5 ounces light or gold rum
- 1 tablespoon Seven Barrels Coconut Balsamic Vinegar
- 6 ounces coconut milk
- 4 ounces pineapple juice
- Fresh mint, for garnish
- 1-2 wedges of fresh pineapple, for garnish
- Bing or Maraschino cherry, for garnish
Pour the rum, Seven Barrels Coconut Balsamic Vinegar, coconut milk and pineapple juice into a shaker and fill with ice. Shake and strain into a tall cocktail glass filled with fresh ice cubes. Alternatively, you can also blend all the ingredients with crushed ice instead. Garnish with a cherry and pineapple wedge.
Makes 1 cocktail.