RUM
JULY 14, 2019
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THE EXPAT

A refined take on the pina colada from The Ponte bar in LA.
Whiskey_Sour.jpg

After doing some digging for pina colada variations I found this great take from The Ponte bar in LA. The Expat takes a traditional pina colada and shakes things up with fino and Oloroso sherry for sweetness and some Lazzaroni amaro to give it just a bit of bitterness. The result is a wonderful take on a classic.

THE EXPAT

Ingredients

  • 1 oz. Over-proof rum (such as Plantation O.F.T.D)

  • ½ oz. Lazzaroni Amaro

  • ½ oz. Fino sherry

  • ¼ oz. Oloroso sherry

  • 1 ½ oz. Fresh pineapple juice

  • ½ oz. Lime juice

  • 1 oz. Coco Lopez cream of coconut

Instructions

Fill a tiki mug with crushed ice and set aside. Add all the ingredients to a shaker and fill with ice cubes. Shake, and strain into the prepared glass.

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