Brancolada

Jeremy Oertel, Donna | Brooklyn, NY

photo: Daniel Krieger
brancolada frozen cocktail donna brooklyn

“When I worked at Dram, we had a Brancamenta chilling machine,” says New York bartender Jeremy Oertel. “One of our cocktail waitresses used to bring ice cream sandwiches in, and we’d drizzle it over top.” The Brancolada was born from the idea of a slushy, summery Fernet Brancamenta-infused dessert drink. A creamy melding of orange and pineapple juices, golden rum, coconut milk and cool Brancamenta, the Brancolada is a play on the traditional Piña Colada, and an all-season staple at Brooklyn cocktail bar Donna.

Special thanks to our friends at West Elm for outfitting our frozen drinks photoshoot.

Ingredients

Serving: 1

  • 1 ounce Fernet Brancamenta
  • 1 ounce Fernet Brancamenta
  • 1 ounce Jamaican rum (Appleton Estate VX Reserve)
  • 1 ounce Jamaican rum (Appleton Estate VX Reserve)
  • 1 1/2 ounces pineapple juice
  • 1 1/2 ounces pineapple juice
  • 1/4 ounce orange juice
  • 1/4 ounce orange juice
  • 1 ounce coconut cream (3 parts Coco Lopez : 1 part coconut milk)
  • 1 ounce coconut cream (3 parts Coco Lopez : 1 part coconut milk)

Garnish: mint spring and orange slice

Directions
  1. Add all ingredients to a blender, and add ice (about 1 1/2 - 2 cups).
  2. Blend until smooth and pour into a glass.
  3. Garnish with a mint spring and an orange slice.
Editor's Note

Start with less ice; add more as you blend until you've achieved your preferred texture.

Tagged: Branca Menta, Donna, Fernet Branca, Jeremy Oertel, rum, tiki week

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