Piña Colada Milk Punch

PUNCH | Brooklyn, NY

How do you take a drink whole essence relies on both a beach and a blender and make it the sort of drink you’d sip near the fire? The Piña Colada so singularly symbolizes summer it seems an almost impossible feat to make it winter appropriate. Almost.

This here Piña Colada Milk Punch maintains the essence of the drink’s tropical spirit with coconut water, pineapple juice, rum (and velvet falernum for extra credit), but it’s transformed by adding scalded milk, clarifying the mixture with a cheese cloth and then ladling it, punch-style, on the rocks.



  • 14 ounces aged rum, preferably Plantation 5-Year
  • 8 ounces coconut water
  • 4 ounces velvet falernum
  • 1 ounce demerara syrup (1:1, sugar:water)
  • 4 ounces pineapple juice
  • 3 ounces lime juice
  • 6 ounces scalded milk

Garnish: pineapple slice, maraschino cherry

  1. Add all ingredients to a mixing bowl, except milk.
  2. Over medium-low heat heat 6 ounces of milk in a pyrex bowl, stirring continuously until milk begins to bubble around the edges (but before it bowls).
  3. Add the milk to the bowl, and stir until it begins to coagulate, grate nutmeg over the top and let the mixture sit for 15 minutes.
  4. Strain several times through a cheese cloth or durable paper towel until mixture is clarified.
  5. Ladle into cups over ice, and garnish with a cherry, pineapple slice, or both.