2 oz. Amethyst Blueberry Ginger Mint
2 oz. pineapple juice
1 tsp. coconut cream
Splash of grenadine
Pineapple wedge for garnish
Combine Amethyst, pineapple juice, and coconut cream into a cocktail shaker filled with ice. Shake and strain into a highball glass over fresh ice. Top with a grenadine floater and garnish with a pineapple wedge. Kāmau!
