1¾ oz Rémy Martin 1738 Accord Royal
1/6 oz maple syrup
1/2 oz sweetened coconut cream (Coco Lopez)
DIFFICULTY
medium
occasion
Pre lunch/dinner , Food pairing
PREPARATION TIME
5 minutes
GLASSWARE
Wine Glass
01
INGREDIENTS
50 ml Rémy Martin 1738 Accord Royal
5 ml maple syrup
10–15 ml sweetened coconut cream (Coco Lopez)
5 cl Rémy Martin 1738 Accord Royal
0.5 cl maple syrup
1–1.5 cl sweetened coconut cream (Coco Lopez)
02 How to mix a
How to mix a
Maple-Colada
- Combine 50 ml (1¾ oz) Rémy Martin 1738 Accord Royal, 5 ml (1/6 oz) maple syrup, and 15 ml (½ oz) sweetened coconut cream (Coco Lopez) in a cocktail shaker filled with ice.
- Shake and strain into a wine glass.
- Garnish with grated nutmeg.
