About
This cocktail was created by Matthias Soberon (@servedbysoberon) and was one of the Piña Colada riffs I shared for National Piña Colada Day yesterday. Instead of relying on a single rum, Matthias layers aged Jamaican, pineapple, and coconut rums to build even more tropical flavor into the base. The lime is bumped up and the coconut cream pulled back compared with a more traditional Piña Colada, so it drinks brighter and a little less rich while still keeping pineapple and coconut front and center.Cheers y’all!
Ingredients
- 1 oz · 30 mlaged Jamaican rum
- ¾ oz · 22.5 mlpineapple rum
- ½ oz · 15 mlcoconut rum
- 2 oz · 60 mlpineapple juice
- ¾ oz · 22.5 mlfresh lime juice
- ¾ oz · 22.5 mlcoconut cream
Method
- 1
Add all ingredients to a shaker tin.
- 2
Add a small amount of crushed ice.
- 3
Whip shake until the ice is mostly dissolved.
- 4
Dump into a glass.
- 5
Top with crushed or pebble ice.
- 6
Slap the mint to express the oils and garnish with a mint bouquet.
anatomyofadrink.com/cocktails/pina-colada-2-0