creole colada

• 50ml Angostura 1919
• 3 pieces fresh lime, squeezed and dropped into the drink (wash and dry the lime prior to using)
• 5ml Coco Lopez coconut cream
• 75ml cartoned pineapple juice (shake well in the box before use, to avoid separation)

Method
In a Boston glass, squeeze and drop in three pieces of lime. Add all other ingredients. Fill with large cubed ice. Shake vigorously, then double strain into a in a chilled coupe, or cocktail glass. Select a lime wedge for garnish. Slice the flesh, and place on the side of the glass.