We love our Piña Coladas at Supercall, but when made properly with Coco Lopez, the frozen cocktail can be heavy and packed with sugar—not something we want to be drinking all the time. Sweet Afton’s Cory Miller feels the same, which is why he made this version with Malibu Rum in place of the canned coconut cream. “I wanted to create a Piña Colada variation without using Coco Lopez, which I don't love, so instead I combined coconut rum and an egg for a savory thickness,” Miller says. “Coconut flavor can be overwhelming on its own, so when I use Malibu, I cut it with another rum and another spirit. If there's too much coconut in a drink, it destroys it—it becomes too sweet, and I can tell I'll have a hangover in two hours." Miller uses Plantation Pineapple Rum and Cynar, an artichoke amaro, to subdue the sweetness of the drink. Cinnamon syrup gives it a spiced depth, which somehow makes it taste even more tropical than the original.
1 oz Malibu Rum
.5 oz Plantation Pineapple Rum
.5 oz Cynar
.75 oz Fresh Pineapple Juice
.5 oz Fresh lime juice
.25 oz cinnamon syrup
2 dashes Angostura Bitters
1 Whole Egg
Cinnamon stick, for garnish
Mint bouquet, for garnish
- Add all ingredients save for the garnishes to a shaker without ice, and dry shake.
- Fill the shaker with ice and shake again until the cocktail is chilled.
- Double strain the drink into a tiki or tulip glass. Add crushed ice and garnish with grated cinnamon and mint.
SC Cinnamon Syrup
2 cups Water
3 cinnamon sticks
4 cups sugar
- Put the water in a saucepan. Add the pieces of cinnamon stick to the water and bring to a boil over high heat.
- Add the sugar and stir with a whisk (or an immersion blender) until dissolved, about one minute (the liquid should become clear enough to see the bottom of the pot). Immediately remove from the heat.
- Cover and let sit at room temperature for 12 hours. Strain through cheesecloth into a bowl and then use a funnel to pour into a lidded bottle or other sealable container. The syrup will keep, refrigerated, for several weeks.