The Piña Colada often gets a bad rap as an overly-sweet, amateur hour concoction that should be relegated to vacations and swim-up bars. But made with fresh ingredients and some attention to detail, the Piña Colada is a delicious cocktail to be taken seriously. So to celebrate the made-up holiday that is National Piña Colada Day (July 10), we’re looking at one of the best Piña Colada recipes around—that from Miami’s Sweet Liberty Drinks & Supply Company.
Led by John Lermayer, Sweet Liberty was named Best New American Cocktail Bar at the 10th annual Tales of the Cocktail Spirited Awards, and recognized as having the “best Piña Colada in the south” by Esquire.
So if you’re making Piña Coladas to celebrate the holiday, or just want to take the edge off summer, Sweet Liberty’s version will treat you right.
“Our Piña Colada uses our own blend of rums (coconut, light, aged and spiced rums), coconut cream, coffee beans, pineapple juice and fresh pineapple, and we float Pedro Ximinez sherry on top,” said Fraser Hamilton, Bar Manager at Sweet Liberty. “The coffee beans and sweet sherry add earthy flavors and highlight the rum against the coconut and pineapple. These are easy additions you can make at home.”
Piña Colada Recipe
1.5 oz Sweet Liberty rum blend
1.5 oz fresh pineapple juice
3 oz coconut cream
3 coffee beans
Pedro Ximénez Sherry float
Blend first five ingredients with ice, and pour into a tall glass. Top with a sherry float, and garnish with mint and cherry.