1.5 oz Butterfly Pea Flower-Infused Pineapple Plantation Rum
1 oz Kalani Coconut Liqueur
1 oz Coconut Cream
2 oz Soda
Gold-dusted Mint Leaves
Layer Butterfly Pea Flower-Infused on the bottom of the glass. Add crushed ice. Combine Kalani coconut liqueur, coconut cream in a tin with ice and shake. Strain into a Collins glass over the rum to layer it. Top off with club soda. Finish with strawberry sorbetto and mint leaves dusted with edible gold.
Recipe courtesy of Master Intoxicologist Eric Hobbie for Greene St. Kitchen at PALMS Casino Resort.