Ingredients
- 2 oz
- Coconut Cartel Añejo Rum
- 3 oz
- Fresh pineapple juice
- 0.5 oz
- Fresh lime juice
- 0.25 oz
- Cream of coconut
Glass: Tall glass
Garnish: Pineapple leaf + cherry
Build
- Combine all ingredients in a shaker with ice.
- Shake vigorously 30 seconds.
- Strain into a tall glass over fresh ice.
- Garnish with a pineapple leaf and a cherry.
Coconut Cartel's restrained Piña Colada: Añejo rum, fresh pineapple juice, a half-ounce of lime, just a quarter-ounce of cream of coconut. The result reads more like a long sour than a dessert — the Añejo's age does the body work that excess coconut usually has to. Shake hard, strain over ice.