There’s no denying how much I love being from the Caribbean, combing two of my favorite drinks was a no brainer. Rimmed with brown sugar and dried pineapples, made with fresh Coconut Milk, Pineapple, and Homemade Sorrel with Dos Maderas Aged Rum for a beautiful summer day.
Slice up one whole pineapple and place into a blender. Add 2 tablespoons brown sugar, 1 cup coconut milk, ice, and blend.
Bowl 2 cups of water and add 1/4 cup of hibiscus leaves. Boil until completely red and cool down.
You can add the sorrel into a blender with the colada or pour individually into a rocks glass. Before pouring into glass rim with brown sugar and dried pineapple, garnish with pineapple leaves, and dried hibiscus leaf.