The Castaway

The Castaway
The Castaway
This take on the piña colada owes its silky texture to Coco Lopéz, a mixture of sugarcane and coconut cream.Laura Sant

Served in the Lobby Bar and Lounge at California's Terranea Resort, this take on the piña colada owes its silky texture to Coco Lopéz, a creamy mixture of sugarcane and coconut cream.

The Castaway
This take on the piña colada owes its silky texture to Coco Lopéz, a creamy mixture of sugarcane and coconut cream.
Yield: makes one cocktail

Ingredients

  • 2 oz. fresh pineapple juice, plus wedge for garnish
  • 1 oz. amaretto liqueur
  • 1 oz. gold rum, such as Mt. Gay Black Barrel
  • 12 oz. sweetened cream of coconut, such as Coco Lopéz
  • 12 oz. fresh lime juice
  • 2 dashes Angostura bitters
  • Luxardo or maraschino cherries, for garnish

Instructions

  1. Combine pineapple juice, amaretto, rum, cream of coconut, lime juice, and bitters in an ice-filled cocktail shaker. Shake vigorously and pour into a highball glass; garnish with pineapple wedge and cherries, if you like.