Search
Close this search box.
Brancolada Cocktail Recipe
Brancolada Cocktail Recipe

Brancolada

This post contains affiliate links. See my disclosure policy here.

Cocktail History

The Brancolada is a modern tiki cocktail that was created by Jeremy Oertel in New York City, New York. It combines aspects of the classic Piña Colada, including rum, pineapple, citrus, and coconut, with the menthol-flavored Italian amaro Fernet-Branca Menta. It’s said that he came up with this concoction after all of the times he and his bar buddies would drizzle the chilled spirit over ice cream sandwiches before their shifts.

Cocktail Ingredients

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

Dark Rum: This is a type of rum made with sugarcane, spices, and water that has been barrel aged for a long period of time. I used Plantation Original Dark Rum.

Fernet-Branca Menta: This is an amaro made in Italy with peppermint, gentian root, aloe, herbs, spices, sugar, and alcohol.

Pineapple Juice: This is the liquid juice of a pineapple. I used fresh pineapple juice.

Orange Juice: This is the liquid juice of an orange. I used freshly squeezed orange juice.

Coconut Cream: This is a sweetener made with a three to one ratio of cream of coconut and coconut milk.

Mint Sprig: This is an herb. I used Mojito mint.

Orange Wedge: This is a slice of orange that has been cut into a wedge shape.

Bartending Tools

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

Jigger: This is used to measure and pour ingredients. I used the Japanese jigger from the A Bar Above 14-Piece Silver Bar Set.

Pineapple Corer: This is used to remove the core of the pineapple before it’s juiced. I used the OXO Good Grips Stainless Steel Pineapple Corer.

Paring Knife: This is used to cut ingredients. I used the OXO Good Grips 3.5 Inch Paring Knife.

Juicer: This is used to juice citrus, fruits, and vegetables. I used the ALEEHAI Manual Fruit Juicer for the orange and the Hamilton Beach Large Juicer for the pineapple.

Chef’s Knife: This is used to cut larger fruits and vegetables into slices for the garnish. I used the OXO Good Grips 8-Inch Chef’s Knife.

Blender: This is used to blend up ingredients. I used the Cuisinart SPB-7CH SmartPowder Electronic Bar Blender.

OXO Good Grips 3.5 Inch Pairing Knife,Black/Silver,3-1/2-Inch
OXO Good Grips 3.5 Inch Pairing Knife,Black/Silver,3-1/2-Inch
Sturdy, stainless steel blade; Soft, comfortable, non-slip handle ensures a safe grip; Hand wash with warm, soapy water and promptly dry
$13.99 Amazon Prime
OXO Good Grips 8 Inch Chef's Knife
OXO Good Grips 8 Inch Chef’s Knife
Contoured handle design provides control while chopping and cutting; Soft, comfortable handle ensures a safe, non-slip grip, even when wet
OXO Good Grips Stainless Steel Pineapple Corer & Slicer,Silver/Black
OXO Good Grips Stainless Steel Pineapple Corer & Slicer,Silver/Black
Cores and slices whole pineapples quickly and easily; Measurement markings help prevent piercing the bottom of the shell
$22.97 Amazon Prime
Hamilton Beach Juicer Machine, Big Mouth Large 3” Feed Chute for Whole Fruits and Vegetables, Easy to Clean, Centrifugal Extractor, BPA Free, 800W Motor, Black
Hamilton Beach Juicer Machine, Big Mouth Large 3” Feed Chute for Whole Fruits and Vegetables, Easy to Clean, Centrifugal Extractor, BPA Free, 800W Motor, Black
Source: Circana/Retail Tracking Service, US Unit Sales, 12 Months Ending May 2024.; CUP NOT INCLUDED
$59.99 Amazon Prime
Sale
Cuisinart SPB-7CH SmartPower 40-Ounce 7-Speed Electronic Bar Blender, Chrome
Cuisinart SPB-7CH SmartPower 40-Ounce 7-Speed Electronic Bar Blender, Chrome
Perfect for blending, pureeing, mixing, liquefying and stirring; 7-speed touch pad control with easy-to-read indicator lights
$67.81 Amazon Prime

This post contains affiliate links, meaning we make a small commission each time you purchase a product using our links. Product images sourced from Amazon Product Advertising API. Amazon affiliate links last updated on 2024-11-04.

Brancolada Cocktail Recipe

Tasting Notes

This cocktail has the following flavor profile:

Appearance: Bright yellow color

• Aroma: Mint and fruit

• Taste: Coconut and pineapple flavor combined with subtle herbal Fernet and tangy citrus

• Finish: Bitter menthol and more coconut

Kendall’s Rating: ⭐⭐⭐⭐

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 the Brancolada 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: A Complete Guide to Modern Drinks by the editors of PUNCH and Megan Krigbaum.

Sale
The Essential Cocktail Book: A Complete Guide to Modern Drinks with 150 Recipes
The Essential Cocktail Book: A Complete Guide to Modern Drinks with 150 Recipes
Hardcover Book; Editors of PUNCH (Author); English (Publication Language); 352 Pages – 09/05/2017 (Publication Date) – Ten Speed Press (Publisher)
$13.05 Amazon Prime

This post contains affiliate links, meaning we make a small commission each time you purchase a product using our links. Product images sourced from Amazon Product Advertising API. Amazon affiliate links last updated on 2024-11-04.

Brancolada

The Brancolada is a modern tiki cocktail that was created by Jeremy Oertel in New York City, New York. It combines aspects of the classic Piña Colada, including rum, pineapple, citrus, and coconut, with the menthol-flavored Italian amaro Fernet-Branca Menta. It's said that he came up with this concoction after all of the times he and his bar buddies would drizzle the chilled spirit over ice cream sandwiches before their shifts.

Prep Time 3 mins Assembly Time 2 mins Total Time 5 mins Difficulty: Intermediate Servings: 1 Calories: 265 Best Season: Summer

Ingredients

Method

  1. Add pineapple juice, rum, Fernet-Branca Menta, coconut cream, orange juice, and cubed 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.

Frequently Asked Questions

Expand All:
How do I make this cocktail recipe non-alcoholic?

Use Caleño Dark & Spicy Tropical Non-Alcoholic Spirit in place of the rum and Harmony Alpine Digestif and Monin Premium Peppermint Syrup in place of the amaro to try a mocktail version of this drink.

Rate this recipe

Your email address will not be published. Required fields are marked *

Pin Recipe
Share Recipe
Email Recipe

About The Author

Kendall is the creator of Novel Nightcaps, a mixology blog chronicling recipes she tries from her cocktail book collection.