Ojen Piña Colada

Abigail Gullo, Compère Lapin | New Orleans

“Ojen is near and dear to us New Orleaneans,” explains Compère Lapin’s Abigail Gullo, who incorporates the local anise-flavored spirit into her spin on the Piña Colada, which also features brandy, pimento dram and lemongrass, all blended with tropical staples: pineapple and coconut.


Serving: 1

  • 1 1/2 ounces Legendre Ojen
  • 1 ounce bonded brandy
  • 1 ounce overproof rum
  • 3 ounces coconut cream
  • 1 1/2 ounces lemongrass syrup (see Editor's Note)
  • 2 ounces pineapple juice
  • 1 ounce lime juice
  • 1/4 ounce pimento dram

Garnish: grated nutmeg

  1. Put all ingredients in a blender with ice and blend until smooth.
  2. Garnish with grated nutmeg.
Editor's Note

Lemongrass Syrup:
1 cup sugar
1 cup water
2 lemongrass stalks (core only), sliced
Handful lemongrass stalks

Combine sugar, water and sliced lemongrass core in a small saucepan. Simmer over medium heat for ten minutes, stirring to dissolve sugar. Remove from heat and cool. Fill a jar with a few lemongrass stalks and strain syrup into jar. Cover and keep in the refrigerator.

Tagged: ojen