I love a good piña colada. I'm not talking about the sickly-sweet Trader Vic's version with spiced rum (or worse, coconut rum) and a can of coconut milk served in a hollowed-out pineapple. Okay, I do love those, too; but it's hard to justify that many empty calories right up front. Here's a lighter version, perfect for mid-morning, with an innovation borrowed from our friends at Beaker and Flask here in Portland: coconut water ice cubes.
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A lighter version of the classic, this cocktail uses coconut water ice cubes in lieu of all that thick coconut milk.
This cocktail from the summer menu at The Trilby in New York City is tropical but not too sweet—drink it at the beach, or drink it while wishing you were at the beach.
Try your homemade Krangostura bitters in this cocktail developed by Tona Palomino and Jafrul Shahin of wd-50 in New York.
Mary Pickford herself. [Photograph: wikipedia.org] Among the drinks that Gourmet selected from its archives to highlight the magazine's almost 70 years in print (now sadly cut short), one has a name as well as a character that spins the...