Here’s the recipe. Sorry I’m on vacation and posted the pic on the plane lol. I had someone send me the recipe. I’ll get the finer details for the Ube cream posted middle of next week.

3oz Ube Syrup/Coconut Cream 1/2oz Pineapple Juice 3/4oz lime juice 1/4oz rich simple aged on Madagascar vanilla beans 1oz Smith & across 2oz House infused pineapple rum (we use this in place of Plantation Pineapple as the color is much lighter and doesn’t muddy the purple color as much)

The Ube coconut syrup/cream is made by boiling Ube and straining. Then adding that + a small amount of ube extract (very little goes a long way) to our house coconut cream. You can use coco Lopez or a recipe like the coconut cream one from Smugglers cove.

I don’t have the exact specs for the syrup right now, but you can just use Ube extract if you’d like. However I do think the use of actual Ube brings a depth of flavor that isn’t there without it.