One of our favorite rums in our bar is Appleton…
If you ask someone to name a drink with coconut, 19 times out of 20 they’re going to say “piña colada” because it is the one coconut drink that nearly everyone is familiar with. And we certainly enjoy a good piña colada on a hot summer afternoon, but it isn’t the only coconut cocktail out there. In a very short period of time, Coconut Orgeat has become a staple in our bar. This is largely because we are both huge coconut fans to begin with and we love having such a simple ingredient to bring flavor into our cocktails.
We dubbed this cocktail “Not Another Piña Colada” because it captures the flavors that we enjoy in the classic blended drink without the need for a blender. It’s a shaken cocktail made with white rum pineapple juice, lime juice, simple syrup and, of course, coconut orgeat. The orgeat gives the drink a subtle creaminess and a great coconut note. Unlike some sweeter coconut syrups, it doesn’t dominate the pineapple or lime, so the drink is balanced and refreshing. And because you don’t need a blender, it is quick to make and easy to clean up after.
You’ll get the best results in this recipe with a white rum, so those wonderfully fruity flavors don’t have too much to compete with a more full-bodied aged spirit. We used Selvary Rum in the drink pictured here, but we’ve had good results with other white rums like El Dorado and Angostura, as well. As always, fresh pineapple juice and fresh lime juice are highly recommended. If you like classic piña coladas, you’ll probably like this even more.
Not Another Piña Colada
1 1/2 oz aged white rum
1 oz pineapple juice
3/4 oz lime juice
1/2 oz coconut orgeat
1/2 oz simple syrup
Combine all ingredients in a mixing glass or shaker, fill with ice and shake vigorously until well-chilled. Double strain into a chilled coupe and serve. Garnish with a lime slice or pineapple wedge.