In this cocktail, Caitlin Laman tempers the tropical notes of the classic piña colada with a hefty dose of sherry.
1½ oz. Amontillado sherry
½ oz. aged rum
1 oz. coconut syrup
½ oz. fresh pineapple juice
¼ oz. fresh lime juice
Tools: shaker, strainer
Glass: coupe
Garnish: orange zest
Shake all of the ingredients with ice, then strain into a chilled cocktail glass. Sprinkle orange zest on top.
Coconut Syrup: Combine 1 part Perfect Puree Coconut with 1 part simple syrup (1:1) and shake to combine.
Caitlin Laman for Waydown at the Ace Hotel, Chicago
