Created by late bartender John Lermayer, this signature drink adds two coffee beans directly to the blender for a nuanced coffee note that helps keep the drink from reading as too sweet. A float of Pedro Ximénez sherry adds even more complexity.
Sweet Liberty’s Piña Colada
John Lermayer | Miami Beach, Florida

Ingredients
Serving: 1
- 1 1/2 ounces house rum blend (equal parts Cruzan coconut, Plantation Stiggins’ Fancy Pineapple, Bacardí Cuatro)
- 1 ounce pineapple juice
- 3 ounces coco mix (use 3 parts Coco Lopez to 2 parts coconut milk)
- 2 whole coffee beans
- 1 pineapple chunk (about a 1-inch cube; use 2 if they are smaller)
- 1/4 ounce Pedro Ximénez sherry
Garnish: mint sprig, red cherry, parasol
Directions
- Blend all ingredients except the sherry with a large scoop of crushed ice.
- Pour into a pineapple glass.
- Float the sherry on top.
- Garnish with the mint, cherry and parasol.