Funky Colada

James Minier López | Bayamón, Puerto Rico

Cocktail illo

“This cocktail is a journey,” says James Minier, owner of Bar Clandestino. The Piña Colada riff mixes Artesano Pot Still rum, which comes from a local distiller and offers a funky, grassy profile. Minier makes the creamy part of the cocktail with locally sourced mamey sapote purée and a housemade coconut cream sweetened with piloncillo (a form of raw cane sugar), then bolsters it all with cream sherry. Like the original Piña Colada, the Funky Colada is shaken, rather than blended, but “with a lot of ice,” he says.

Ingredients

Serving: 1

  • 1 1/2 ounces piloncillo cream of coconut (see Editor’s Note)
  • 1 1/2 ounces piloncillo cream of coconut (see Editor’s Note)
  • 1 ounce rum, preferably Artesano Pot Still
  • 1 ounce rum, preferably Artesano Pot Still
  • 1 ounce cream sherry, preferably Lustau East India Solera
  • 1 ounce cream sherry, preferably Lustau East India Solera
  • 1 ounce pineapple juice
  • 1 ounce pineapple juice
  • 3/4 ounce mamey sapote purée
  • 3/4 ounce mamey sapote purée
  • 1/2 ounce lime juice
  • 1/2 ounce lime juice
  • Angostura bitters, to float (optional)
  • Angostura bitters, to float (optional)

Garnish: pineapple fronds, chunk of coconut

Directions
  1. Combine all of the ingredients, except the Angostura bitters, in a cocktail shaker. Add ice and shake until cold.
  2. Pour into a Hurricane glass and add crushed ice.
  3. Float a few dashes of Angostura bitters on top.
  4. Garnish with pineapple fronds and a chunk of coconut.
Editor's Note

Piloncillo Cream of Coconut
400 milliliters (about 1 2/3 cups) full-fat coconut milk
375 grams (about 1 3/4 cups) piloncillo
12 grams (about 1 tablespoon) coconut milk powder
1/2 gram (about 1/8 teaspoon) salt

Add all of the ingredients to a pot on medium-low heat and stir until the sugar is dissolved.
Use an immersion blender to blend the mixture until smooth.
Let cool, then pour into a squeeze bottle. Keeps, refrigerated, for up to 2 weeks.