Coconut Colada

from PDT

  • 2 oz. Flor De Caña Silver Dry Rum
  • 1 oz. Pineapple Juice
  • .5 oz. Lime Juice
  • 1 scoop Ciao Bella Coconut Sorbet

Shake with ice and strain into a chilled coupe. Garnish with a lime wheel.

In 2006, a guest asked me to make her a Piña Colada at Gramercy Tavern. We didn't stock Coco López, so I used a scoop of coconut sorbet in place of the rich cream. —Jim Meehan, New York, 2006