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 milk

Garnish: pineapple slice, maraschino cherry

  1. Pour the rum, coconut water, Velvet falernum, pineapple juice, lime juice, and demerara syrup into a heatsafe mixing bowl.
  2. 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).
  3. Add the milk to the mixing bowl, stir until it begins to coagulate, and let the mixture sit for 15 minutes.
  4. Strain through a cheesecloth or coffee filter until the mixture is clarified.
  5. Ladle into cups over ice, and garnish with a cherry, pineapple slice, or both.