How do you take a drink whose 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 Punchmaintains the essence of the drink’s tropical spirit with coconut water, pineapple juice and rum (with Velvet Falernum for extra credit), but it’s transformed by adding scalded milk, clarifying the mixture with a cheesecloth and then ladling it, punch-style, on the rocks.
Pour the rum, coconut water, Velvet Falernum, pineapple juice, lime juice and Demerara syrup into a heat-safe mixing bowl.
Over medium-low heat, heat the milk in a saucepan, stirring continuously until the milk begins to bubble around the edges (taking care not to let it boil).
Add the milk to the mixing bowl, stir until it begins to coagulate, and let the mixture sit for 15 minutes.
Strain through a cheesecloth or coffee filter until the mixture is clarified.
Ladle into cups over ice, and garnish with a cherry, pineapple slice, or both.
