1 1⁄2 oz Cognac
1 1⁄2 oz Pineapple juice
1⁄2 oz Triple sec

Add all ingredients to a Collins glass. Slowly add crushed ice and swizzle until a frost forms on the outside of the glass. Add more crushed ice to fill, top with Angostura and add cinnamon stick and edible orchid (if using).

Cocktail summary
Posted by Neel M on 5/19/2013
Created by
Guiseppe Gonzalez, PKNY, New York City
Is an
authentic recipe
Not yet rated
3 stars
(2 ratings)
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