Sommelier Jill Mott: the Piña Colada

A nicely iterated history of the Piña Colada found here.
Jill’s recipe for a great Piña Colada:
2 oz light rum (fun to experiment with Jamaican gold & Rhum Agricoles) +
2 oz pineapple juice +
1 oz Coco López or other cream of coconut, not to be confused with crème de coconut, an alcoholic mixer
*Put all ingredients in a shaker then add ice. Shake for 15-30 seconds to allow the drink to dilute slightly and the Coco López to emulsify the drink. Strain into a glass with medium cut ice cubes (not too big, also not shaved ice). Garnish with a pineapple and lime wedge.

Originally aired Wednesday, July 22, 2020 on the Morning Show with Emily Reese.

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