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. 

Cyllan Hicks
May 2019

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Credit: Victor Protasio

Recipe Summary test

total:
10 mins
Yield:
1
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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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