• 30ml Jamaican rum
  • 30ml Fernet Brancamenta
  • 45ml pineapple juice
  • 7.5ml orange juice
  • 30ml coconut cream
No. of Servings:


Mint sprig and half an orange wheel


  1. Add all ingredients to a blender with 1 ½ - 2 cups of ice.

  2. Blend until smooth.

  3. Pour into a highball glass.

  4. Garnish with a mint sprig and half an orange wheel.

  5. Serve with a straw.

For the Coconut Cream:

Mix cream of coconut and coconut milk in a 3:1 ratio.


  1. Note that this drink is using Fernet Brancamenta and not Fernet Branca. The two have different tastes, with Brancamenta leaning more to fresh mint aromas and flavors, and not as bitter.

  2. Jamaican rum is called for in this drink because its funky flavors will stand up next to the other loud ingredients in this cocktail. Feel free to try other rums here, but make sure they don’t get overpowered. 

  3. Remember to “spank” the mint to release its essential oils. Place your straw next to the mint bouquet garnish in order to direct the drinker’s nose to it. 

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  1. This cocktail was created by Jeremy Oertel for the bar Donna in Brooklyn, NYC, USA.

  2. While working at another bar, Dram, Oertel used a Brancamenta chilling machine which he used to drizzle the liqueur on top of ice cream sandwiches. This gave him the idea to mix it with other sweet elements.