At Baldwin Bar, located above Boston’s Sichuan Garden restaurant, bartender Ran Duan serves his Sherry Colada, a mixture of palo cortado, manzanilla, and amontillado sherries, plus pineapple juice, house-made coconut cream, and lemon juice. Here he offers this “easy” version, which requires only one sherry—amontillado— cutting the ingredient list down to four without sacrificing craveability.
Reprinted with permission from Easy Tiki: A Modern Revival with 60 Recipes, by Chloe Frechette, copyright © 2020. Published by Ten Speed Press, a division of Penguin Random House, LLC. Photographs copyright © 2020 by Lizzie Munro.