This one is based on Jason Wilson’s fresh, modern take on the Piña Colada, which emphasizes using coconut water, fresh pineapple juice (really, pineapple puree), and rhum agricole in the old Tex-Mex standard. Since we live in a climate which makes getting good, guilt-free, fresh pineapple a definite luxury, Mrs. Drinksnob emailed Jason about substituting some kind of shelf-stable pineapple juice for the fresh puree, and we came up with the following.
Revised Piña Colada (check the link or Boozehound for the original)
- 1 oz blanc rhum agricole (Rhum J.M Elevée sous Bois)
- 1 oz coconut water
- 3 oz unsweetened pineapple juice
Shake well with ice, pour unstrained into a tumbler or, ideally, Tiki mug.
Pineapple juice must have either a good amount of protein or starch (the latter seems more probable), since it always provides a satisfying head of foam. This modernist take on the primary vehicle for American uptake of Coco Lopez (aspirate that ‘z’!) is lighter, more fruit forward, and surprisingly fun for only containing an ounce of booze. It’s become an all-time drink, along with Milk Punch and the Basil Gimlet; something I recommend to friends who come to me with the not-common-enough “I’m having a party and I want something good but easy…”