Chef Lili Dagan knows her way around a tropical drink. Here’s her tried and true recipe for making a delicious piña colada.
I was working on an urban farm down in Red Hook the year that a leak at the maraschino factory turned all the local beehives honey red. The story only got more bizarre after that, but that summer I decided to avoid those electric red maraschino cherries until they got that under control.
Fast forward a few years. Brooklyn bartenders are now mixologists, and the cherry garnish of choice becomes the undeniably fancier Luxardo cherry. A luxury garnish since 1821 (!!!), these sour cherries are candied and steeped in syrup made of cherry juice and sugar. Besides being 100% delicious as a garnish, their syrup makes for great use in cocktails.
Before you get started, put your glass in the freezer for the frosty effect.
If using fresh pineapple, cube and freeze, reserving a few wedges for garnish.
Makes 2 Large Piña Coladas
- 4 cups frozen pineapple
- 4 oz light rum
- .5 oz Luxardo cherry syrup
- 4 oz full-fat coconut milk
- 2 oz coconut water
- 1 oz maraschino liqueur
- Place all ingredients in a blender and blend on medium speed until combined and frothy.
- Pour into your frosty glass. Garnish with lime zest, a few maraschino cherries, a wedge of pineapple and a fun umbrella.
