Piña Colada
Though the Piña Colada is a famous cocktail associated with sandy beaches and thatched bars, analyzing the recipe reveals that it’s basically another type of Flip. It was a shock to us to think of the Piña Colada as something other than a sour-style drink, but there you have it. The rum brings proof, coconut cream adds fat and sweetness, and the pineapple juice provides sweetness and acidity.
Piña Colada
2 ounces Caña Brava white rum
½ ounce Cruzan Black Strap rum
1½ ounces fresh pineapple juice
1½ ounces House Coconut Cream (see Note)
Garnish: 1 pineapple wedge and 1 brandied cherry on an umbrella skewer
Combine all the ingredients in a shaker and whip, shaking with a few pieces of crushed ice, just until incorporated, then dump into a double Old- Fashioned glass and fill the glass with crushed ice. Garnish with the pineapple wedge and cherry and serve with a straw.
Note: To make House Coconut Cream, combine 4 parts Coco Lopez coconut cream and 1 part unsweetened coconut milk in a bowl and stir to combine.
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