This decadent pina colada from Heather Herman (formerly of The Trilby) 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.
- 1/2 ounce egg white
- 1 1/2 ounces 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 until well chilled, about 30 seconds.
Fill a Collins glass with fresh ice, strain cocktail into serving glass and garnish with brandied cherry.