This decadent pina colada is rich and frothy but not too sweet. It's just perfect for a hot day (and maybe a big order of eggy French toast.) Don't skip the brandied cherry—here's a guide to making your own.
Recipe from Heather Herman of The Trilby.
About This Recipe
|Active time:||6 minutes|
|Total time:||6 minutes|
|Special equipment:||Cocktail shaker and strainer|
- 1/2 ounce egg white
- 1 1/2 ounces Starr African Rum or other white rum
- 1 ounce pineapple juice
- 1 ounce Coco Lopez cream of coconut
- 1/2 ounce freshly squeezed lime juice
- Garnish: brandied cherry
Shake egg white in a cold cocktail shaker without ice until frothy. (You can also use an immersion blender.)
Add ice to shaker, as well as rum, pineapple juice, Coco Lopez, and lime juice. Shake well.
Fill a Collins glass with fresh ice, strain cocktail into serving glass and garnish with brandied cherry.