PROSECCO COLADA
Creamy coconut and ripe pineapple make this cocktail perfect for summer sipping—or for when a sunny afternoon, weekend brunch, or party that calls for something familiar, yet elevated. When the seasons shift, this cocktail feels like a vacation in a glass. Prosecco balances the sweetness and lightens the texture, offering a new take on a tropical classic.
Ingredients:
• 1 oz. RumHaven
• 1 oz. Coconut Cream
• 2 oz. Pineapple juice
• 3–4 oz. La Marca Prosecco
• Pineapple wedge and leaf for garnish
To make:
Add RumHaven, coconut cream, and pineapple juice into an ice-filled cocktail shaker. Shake vigorously, then strain into a glass over ice. Top with Prosecco and garnish with a pineapple wedge and leaf.
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