Brancolada

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Cocktail History

The Brancolada is a modern tiki cocktail that is made with the namesake spirit, rum, pineapple and orange juices, and cream of coconut to combines aspects of the classic Piña Colada with the menthol Italian amaro. According to cocktail historians, Brooklyn bartender Jeremy Oertel came up with this Fernet-Branca Menta-laced tiki concoction after all of the times he and his bar buddies would drizzle the chilled spirit over ice cream sandwiches before shifts.

Cocktail Ingredients

To make this cocktail, you’ll need the following ingredients:

Jamaican Rum: This is the base spirit. We used Plantation Original Dark Rum for its fruity spiced flavor and ability to blend well in cocktails.

Fernet-Branca Menta: This is a liqueur that adds spice, herb, and mint flavors.

Pineapple Juice: This adds sweet and fruity pineapple flavor. We prefer fresh pineapple juice, but you can substitute canned juice if that’s easier than juicing an entire pineapple.

Orange Juice: This adds orange’s sweet flavor and tang. We prefer to use fresh orange juice in our cocktails instead of the bottled stuff.

Coconut Cream: This is a sweetener that adds coconut flavor and thick texture. It’s made with a three to one ratio of cream of coconut and coconut milk.

Mint Sprig: This is one of the garnishes. It adds fragrant mint aromas.

Orange Wedge: This is the other garnish. It adds fresh citrus aroma and flavor.

Tasting Notes

The Brancolada begins with simple with aromas of mint but then explodes into a combination of flavors with coconut and pineapple dominating with the Fernet subtly present, and then it finishes with the bitter menthol taste left in your mouth.

Our Opinion of This Cocktail Recipe: Even with its short and seemingly familiar ingredient list, this cocktail is darker in taste than one expects of typical tiki cocktails. While not traditionally refreshing, it did strike a note of fascination with both of us. Unlike most tiki cocktails, we felt it may be more at home on a cool rooftop bar than on a hot beach because it’s much heavier.

Alex’s Take: ⭐⭐⭐⭐
“The Brancolada is a fascinating drink. It combines the bitter menthol-laced Italian amaro Fernet-Branca Menta with rum, pineapple, orange, and coconut to make a slightly heavy, creamy, and bitter-tinged sipper. It is far from some others in the classic tiki lexicon, in my opinion, because it’s not heavy on the juices at all, but it is complex and delicious as long as you’re ready for something a little more out of the norm. I really liked it for its inclusion of the bitter spirit, but others may be turned off by that; I will say that it does a great job of making the amaro more palatable than it is on its own though, and it deserves plenty of praise for that.”

Kendall’s Take: ⭐⭐⭐⭐
“This is such a distinctive cocktail that you really just have to try it for yourself to understand what it’s like. Pineapple, coconut, and mint backed by the slight bitterness of the Fernet Branca-Menta are incredibly unique when mixed together. I can’t say that I was head over heels in love with the combination, but I appreciated it for what it was. Its flavor kind of reminded me of a minty coconut candy. If that intrigues you, give this a try!”

Recipe

This cocktail recipe was adapted from The Essential Cocktail Book: The Complete Guide to Modern Drinks by the editors of PUNCH and Megan Krigbaum.

AuthorThe Essential Cocktail BookPrep Time5 minsRating

Ingredients
 1 oz Jamaican Rum
 1 oz Fernet-Branca Menta
 1 ½ oz Pineapple Juice
 ¼ oz Orange Juice
 1 oz Coconut CreamMade with 3:1 Cream of Coconut & Coconut Milk
 1 Mint Sprig
 1 Orange Wedge

Method
1

Add rum, Fernet-Branca Menta, pineapple juice, orange juice, coconut cream, and ice to a blender.

2

Blend until desired texture.

3

Pour into a hurricane or highball glass.

4

Garnish with mint sprig and orange wedge.

Ingredients

Ingredients
 1 oz Jamaican Rum
 1 oz Fernet-Branca Menta
 1 ½ oz Pineapple Juice
 ¼ oz Orange Juice
 1 oz Coconut CreamMade with 3:1 Cream of Coconut & Coconut Milk
 1 Mint Sprig
 1 Orange Wedge

Directions

Method
1

Add rum, Fernet-Branca Menta, pineapple juice, orange juice, coconut cream, and ice to a blender.

2

Blend until desired texture.

3

Pour into a hurricane or highball glass.

4

Garnish with mint sprig and orange wedge.

Brancolada

Tools & Glassware We Recommend

More Tiki Cocktails

If you like this tiki cocktail recipe, here are a few others we’ve tried that you may enjoy:

 Greena Colada: A rum cocktail made with triple sec, lime juice, lemon juice, Green Chartreuse, velvet falernum liqueur, crème of coconut, mint, and a lime wheel

 Staycation: A rum and whiskey cocktail made with lemon juice, coconut cream, apricot liqueur, passion fruit syrup, a lemon slice, and mint

 Jamaican Mule: A rum cocktail made with ginger syrup, lime juice, pineapple juice, Angostura aromatic bitters, candied ginger, a lime slice, and an orchid blossom

 Iron Ranger (Variation): A whiskey cocktail made with pineapple juice, lemon juice, velvet falernum liqueur, cinnamon syrup, Angostura aromatic bitters, mint, and a cinnamon stick

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