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Cyña Colada
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Submitted on: July 22, 2022
I can’t say that I’ve ever made or ordered a Piña Colada and for good reason: they tend to be really sweet and not made well, suffering from success and popularity. But at the end of the day, a good Piña Colada is a well balanced drink that, made shaken or blended, can be incredibly nuanced and delicious. This one was both, with a slight bitter and earthy edge from the starring modifier Cynar (CHEE-NAR) balanced by the sweet pineapple, Coco Real and Toasted Coconut syrup. Plantation 5 year is a ...
Ingredients
- 1 1/2 ozPlantation 5 Year Rum
- 1/2 ozAppleton Estate Rum
- 3/4 ozCynar Ricetta Originale
- 1 1/2 ozPineapple Juice
- 1 ozCoco Real
- 1/2 ozLiber & Co. Toasted Coconut Syrup
- 1/2 ozLime Juice
- 3 dash(es)El Guapo Polynesian Kiss Bitters
- 1/4 ozAbsinthe
Instructions
Garnish
Build
Glass
Pineapple Fronds, Luxardo Cherry
Blend
Hurricane
Scale up for batch. Add roughly 10 oz of cocktail to a blender with a lot of ice (sorry i didn’t measure). Blend until smooth. Pour into hurricane glasses (or whatever is available) and garnish with pineapple fronds and a luxardo cherry. 10 oz serves 2.
Editor's Note
Cynar and absinthe transform the standard Piña Colada into a complex, bitter-edged tropical sipper. A sophisticated riff that balances funk, earth, and anise.
Ratings & Comments (1)
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Chris Russell
11 May 2023
The pronounciation of Cynar makes this name so so good. Missed that on first pass. Sounds awesome brotha!
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