The Castaway

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 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.