Drunk in the August Sun

Dan Watson, Porco Lounge & Tiki Room | Cleveland, OH

Articel-Pina-Colada-Tiki-Cocktail-Recipe

Dan Watson’s drier take on the Piña Colada leans on Wray & Nephew and dry sherry to balance the sweetness of both pineapple juice and Coco Lopez cream of coconut. “I love how the Wray & Nephew dries out the Lopez in this drink,” explains Watson.

Ingredients

Serving: 1

  • 1/2 ounce cream of coconut, preferably Coco Lopez
  • 1 ounce pineapple juice
  • 1 ounce falernum, preferably Maggie's Farm
  • 1 ounce manzanilla or fino sherry
  • 1 ounce Wray & Nephew white overproof rum

Directions
  1. Combine all ingredients in a mixing tin and shake with ice.
  2. Strain into a glass of your choice over crushed ice.