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.

Jane Danger

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© David Malosh

Recipe Summary

Yield:
1 drink
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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