50 ml Rémy Martin 1738 Accord Royal
5 ml maple syrup
10–15 ml sweetened coconut cream (Coco Lopez)
DIFFICULTY
medium
Occasion
Pre lunch/dinner , Party
PREP. TIME
5 MINUTES
GLASSWARE
Wine Glass
01
INGREDIENTS
1¾ oz Rémy Martin 1738 Accord Royal
1/6 oz maple syrup
1/2 oz 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 MAKE
HOW TO MAKE
THE MAPLE-COLADA
- Combine 1¾ oz of Rémy Martin 1738 Accord Royal, 1/6 oz of maple syrup, and 1/2 oz of sweetened coconut cream (Coco Lopez) in a cocktail shaker filled with ice.
- Shake and strain into a wine glass.
- Garnish with grated nutmeg.
