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  • Writer's pictureJosh Jackson

The Playa Rosa




While browsing through Instagram to check in on all the vendors we regularly partner with, we came across this vibrant mood board by Brandy Blackford of Sweet I Dos wedding planning. We were struck by the beachy vibe and vibrant pinks and blues, which instantly struck us with cocktail inspiration. A few comment swaps between us and the planner, and we’re essentially getting a cocktail challenge from her to show her what we got!


The end result is a tropical blend that is part Caribbean, part French Riviera, and thanks to the vivid pink of the prickly pear and the zestiness of Tajin, VERY Arizonian. Check out the recipe and try it for yourself!


The Playa Rosa


In a shaker:

1.5 oz white rum (preferably Fleur de Cana)

0.5 oz lime juice

0.75 oz Prickly Pear puree (preferably Re’al or Perfect Puree)

1 oz Lillet Blanc


Shake and strain into stemless wine glass filled with crushed ice


In separate shaker, add 1 oz light coconut cream and dry shake for 30 sec.


Pour frothed coconut cream over cocktail


Garnish with a lime wheel that has been dusted with Taijin




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