“If I was stuck on a desert island and could only have one cocktail to ease my spirits, then it would have to be a Piña Colada,” explains Erick Castro. His version builds on a base of Caña Brava and overproof rums alongside the traditional coconut, pineapple and lime, for a refreshing and transportive break from reality.
- 1 1/2 ounces rum, preferably Caña Brava
- 1/2 ounce overproof rum, preferably Wray & Nephew
- 1 1/2 ounces pineapple juice
- 1 1/2 ounces Coco Lopez
- 1/2 ounce lime juice
Garnish: pineapple leaf, brandied cherry, orange slice, paper parasol
- Build over crushed ice and garnish.