The Piña Colada cocktail gets a modern twist with barrel-aged gin and a banana coconut syrup at Watershed Distillery’s Kitchen and Bar in Columbus, Ohio.
1¼ oz. barrel-aged gin (Gandee uses Watershed barrel-aged gin)
¾ oz. rum (Gandee uses Hamilton Demerara)
¼ oz. fresh lemon juice
1 oz. banana coconut syrup
Tools: shaker, strainer
Garnish: mint bouquet, dehydrated banana
Combine all ingredients in a shaker tin and shake to chill. Strain over crushed ice. Garnish with a mint bouquet and dehydrated banana.
Banana Coconut Syrup: Toast 2 cups of unsweetened coconut flakes until fragrant, then add 1½ cups of coconut milk and 1 cup of white sugar. Stir until dissolved and strain out the solids. Add 1 oz. of Giffard banana liqueur and shake to combine.
Josh Gandee, Watershed Kitchen and Bar, Columbus, Ohio
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