Smoked Piña Colada

• May 3, 2017
• 1 comment

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Have you ever found yourself at a bar craving a Piña Colada but were too embarrassed to order one? Yes, calling for a Piña Colada at a bar can draw some serious judgment, but we are looking to change that. The exotic coconut-pineapple concoction has always been somewhat of a vacation cocktail rather than a casual drink. But let’s be honest, most of us would secretively fancy a Piña Colada on a hot day, and why not – it’s just that tasty. At Flair Project we don’t think you  have to travel to a tropical island to justify having one.

Attempting to make an exotic yet tasteful Piña Colada, Mikey and I spent Sunday morning trying out new cocktails (tough life I know). To be honest, improving a Piña Colada had its challenges, but this was one of our favorite tasting days…well, it was more of a drinking day, but it was a warm, sunny, summer Sunday, so don’t judge us 🙂

But enough bragging about us, let’s get your party started….

The Smoked Piña Colada.

Finally, a quality tropical cocktail we hope you won’t get teased for drinking. We made it with white rum and our favorite coconut cream, then we spiced it up with chili flake syrup and fresh cilantro and finished it with a smoky Mezcal.

This is a refined, yet easy to make spin on the classic that has it all – It’s sweet and rejuvenating with a slight hint of spiciness…and did I mention that it looks awesome? Whether at the bar or in your own backyard, this is one Piña Colada you won’t be embarrassed to sip on!

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Smoked Piña Colada

Ingredients

• 2 oz Bacardi Light Rum
• 1 ½ oz Coco Lopez Coconut Cream
• 2 leaves Cilantro
• ¼ oz Chili Flake Syrup (recipe below)
• 1 Small Pepper (for garnish, we used thai peppers)
• Mezcal (for a rinse)

Instructions

1. Rinse the serving glass with Mezcal (you can use a pilsner, hurricane, tiki or whatever tall glass you have)

2. Fill up the serving glass with ice (preferably crushed but cubed will work just fine)

3. Add all ingredients (except the Thai pepper) in a cocktail shaker, add ice and shake vigorously for 10-15 seconds

4. Strain over ice (add more ice to make a half dome)

5. Garnish with a Thai pepper or cilantro. (If you have a brûlée torch, roast the pepper prior to garnishing)
   

Recipe Notes

 

Chili Flakes Syrup

Combine 1/4 cup chili flakes, 1/2 cup water and 1/2 cup sugar in saucepan. Bring to a boil over high heat (until sugar dissolves, about 2 minutes). Turn the heat down and let simmer for 5 minutes. Take the syrup off the stove and let it cool completely. Fine strain through a fine sieve to discard all solids and transfer the syrup into a glass bottle or jar. When stored in the refrigerator, this syrup is good for up to 2 weeks. If you like a little spiciness in your life you can use this syrup to jazz up all of your cocktails.

As we already mentioned, you can make this cocktail with ice cubes but it is much better with crushed ice. A hand ice crusher is relatively cheap and believe me, buying one is worth the investment especially if you're planning on making cocktails with us. As you probably already know we have a huge crush on ice 🙂