"Cyña Colada | Crafted Pour"

"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 perfect workhorse base for this and Appleton Signature brings a little funkiness underneath. Even 2 oz of Absinthe for the batch really pokes through and gives an anisey strength to the drink. Finally, El Guapo’s Polynesian Kiss Bitters contain all things tiki, marrying the notes of pineapple and coconut with a vibe more than taste of passionfruit and guava. I really enjoyed 5 of these and I bet you would too", "undefined", "Cyña Colada",

"Ingredients"

Cyña Colada By , May 8, 2009 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 perfect workhorse base for this and Appleton Signature brings a little funkiness underneath. Even 2 oz of Absinthe for the batch really pokes through and gives an anisey strength to the drink. Finally, El Guapo’s Polynesian Kiss Bitters contain all things tiki, marrying the notes of pineapple and coconut with a vibe more than taste of passionfruit and guava. I really enjoyed 5 of these and I bet you would too 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 perfect workhorse base for this and Appleton Signature brings a little funkiness underneath. Even 2 oz of Absinthe for the batch really pokes through and gives an anisey strength to the drink. Finally, El Guapo’s Polynesian Kiss Bitters contain all things tiki, marrying the notes of pineapple and coconut with a vibe more than taste of passionfruit and guava. I really enjoyed 5 of these and I bet you would too Ingredients: - Plantation 5 Year Rum - Appleton Estate Rum Instructions: 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 availible) and garnish with pineapple fronds and a luxardo cherry. 10 oz serves 2. Tropical,Originals,Signatures,Seasonal