Active Time: N/ATotal Time10 MIN
Yield: Serves : 1
Tangy passion fruit juice (a boxed brand like Ceres is fine) and cinnamon-y Angostura bitters help to balance the richness of cream of coconut in this piña colada from Cyllan Hicks of Clyde’s Caribbean in Brooklyn.
- 1 cup passion fruit juice
- 1/2 cup cream of coconut (such as Coco López)
- 1/4 cup (2 ounce) rum aged 8 years (such as Bacardí Reserva Ocho)
- 2 dashes of Angostura bitters
How to Make It
Combine passion fruit juice and cream of coconut in a blender. Process until smooth, about 1 minute. Store in an airtight container in refrigerator up to 1 week. Shake well before using.
To make 1 drink, combine 6 tablespoons passion fruit–coconut mixture and rum in a cocktail shaker. Fill with ice; cover and shake until well chilled, about 12 seconds. Strain into a highball glass filled with ice, and top with Angostura bitters. Serve immediately.
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