Natalie Jacob’s frozen, spiced piña colada made with orgeat for a tiki spin is named for the Springsteen track of the same name. Created for the music-and-cocktails fest Cocktail Magic, Jacob was tasked with creating a drink along the same themes.
“The first thing I thought of in terms of music was Bruce Springsteen,” she explains. “I had just seen him at Madison Square Garden and his music has always been a hugely influential part of my life.” The self described “diehard Jersey girl” likens the drink to the popsicles she ate during summers on the beach at Asbury Park.
1 1/2 ounces aged rum, preferably El Dorado five-year
1 1/2 ounces aged rum, preferably El Dorado five-year
1/4 ounce Curaçao
1/4 ounce Curaçao
1/2 ounce lime juice
1/2 ounce lime juice
1/2 ounce orange juice
1/2 ounce orange juice
1/4 ounce cinnamon syrup (see Editor's Note)
1/4 ounce cinnamon syrup (see Editor's Note)
1/4 ounce orgeat
1/4 ounce orgeat
1/2 ounce coconut cream
1/2 ounce coconut cream
Garnish: lime wheel, shredded coconut, grated nutmeg and umbrella (or orchid—"the more lavish the better," Jacob says)
Directions
Combine all ingredients in blender and add six to eight ounces of crushed ice.
Blend until smooth.
Pour into glass and garnish.
Editor's Note
Cinnamon Syrup: 1 cup sugar
1 cup water
1 two-inch piece of cinnamon bark
Combine sugar with water in a saucepan over low heat with cinnamon bark for five minutes. Let stand overnight and then strain. Store in an airtight container in the refrigerator until ready to use.
