Creamy, Sweet

Maple-Colada

A CREAMY AND SWEET COCKTAIL, SERVED COLD

Maple syrup and exotic coconut collide with Rémy Martin 1738 Accord Royal for an ice-cold blended cocktail.

DIFFICULTY
STRENGTH
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)

1¾ oz Rémy Martin 1738 Accord Royal
1/6 oz maple syrup
1/2 oz sweetened coconut cream (Coco Lopez)

02

HOW TO MAKE THE
MAPLE-COLADA

  1. Combine 50 ml of Rémy Martin 1738 Accord Royal, 5 ml of maple syrup, and 15 ml of sweetened coconut cream (Coco Lopez) in a cocktail shaker filled with ice.
  2. Shake and strain into a wine glass.
  3. Garnish with grated nutmeg.

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