New York City tiki specialist Jane Danger mixes up this tequila-and-mezcal piña colada variation. Instead of coconut cream, she swaps in homemade cashew cream for a toasty, savory flavor. Alternatively, use store-bought cashew milk, preferably pressed from a juice bar.
Slideshow:More Easy Cocktail RecipesThis recipe originally appeared in the Food & Wine 2016 Cocktails book.
1 1/2 ounce unsweetened cashew milk
3/4 ounce mezcal
3/4 ounce reposado tequila
3/4 ounce fresh pineapple juice
1/2 ounce fresh lime juice
1 teaspoon sweetened condensed milk
3 cashews and 1 orchid (optional), for garnish
How to Make It
In a cocktail shaker, combine all of the ingredients except the ice and garnishes. Shake vigorously and pour into a chilled, crushed ice-filled pilsner glass. Garnish with the cashews and orchid.
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