Serious Eats: Recipes

Adam Bernbach's Piña Colada

[Photo: Rachel Tepper]

D.C. mixologist Adam Bernbach tends the bar at Estadio and Proof, but he's also a frozen drink aficionado. The classic piña colada doesn't have to be cheesy—so long as it's made with top-notch ingredients.

Notes: Make demerara syrup by dissolving 8 ounces demerara sugar in 16 ounces of boiling water. Stir until sugar dissolves. Let cool before using.

Printed from

© Serious Eats