Sweet Liberty’s Piña Colada

John Lermayer | Miami Beach, Florida

photo: Anthony J. Rayburn
Sweet Liberty Pina Colada

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.

Ingredients

Serving: 1

  • 1 1/2 ounces house rum blend (equal parts Cruzan coconut, Plantation Stiggins’ Fancy Pineapple, Bacardí Cuatro)
  • 1 1/2 ounces house rum blend (equal parts Cruzan coconut, Plantation Stiggins’ Fancy Pineapple, Bacardí Cuatro)
  • 1 ounce pineapple juice
  • 1 ounce pineapple juice
  • 3 ounces coco mix (use 3 parts Coco Lopez to 2 parts coconut milk)
  • 3 ounces coco mix (use 3 parts Coco Lopez to 2 parts coconut milk)
  • 2 whole coffee beans
  • 2 whole coffee beans
  • 1 pineapple chunk (about a 1-inch cube; use 2 if they are smaller)
  • 1 pineapple chunk (about a 1-inch cube; use 2 if they are smaller)
  • 1/4 ounce Pedro Ximénez sherry
  • 1/4 ounce Pedro Ximénez sherry

Garnish: mint sprig, red cherry, parasol

Directions
  1. Blend all ingredients except the sherry with a large scoop of crushed ice.
  2. Pour into a pineapple glass.
  3. Float the sherry on top.
  4. Garnish with the mint, cherry and parasol.

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