Add a Hazelnut Spice Rum and a new twist to your Piña Colada today.
We’re doing National Piña Colada Day the only way we know how: with a Rogue twist. Join us in raising a frosty, blended cocktail today by whipping up a Rogue Hazel Basil Colada with a dash of Rogue Spirits.
The Rogue Hazel Basil Colada
1 cup ice
1 cup frozen pineapple
1oz simple syrup
1oz coconut cream (or condensed coconut milk)
4oz Rogue Hazelnut Spice Rum
5 large Thai Basil leaves
1 Thai Basil stem with leaves
Cubes of fresh pineapple
Directions: Pour all ingredients, except Thai Basil stem and fresh pineapple, into blender and blend until smooth. Divide between two glasses and garnish with Thai Basil stem and pineapple skewer. This recipe may be adjusted to provide more Hazelnut flavor by adding an extra ounce of Rogue Hazelnut Spice Rum.