You probably have to be of a certain age to automatically cue the song “Escape” by Rupert Holmes (you’re welcome) in your head when the notion of Piña Coladas comes up. Or think of “The Love Boat” and white-jacketed debonaire barman, Isaac, whirring up one in the cruise ship blender. But wherever your brain goes when that tropical concoction is the subject at hand, it’s your tastebuds that’ll snap to attention when the coconut-centric, rum-tastric classic cocktail hits your lips.
Rum, of course, is the true ingredient here. Unlike other classic cocktails where spirit swapping leads to rad riffs on a drink, the PC just isn’t a PC without that sugarcane-based booze. However, you can play around with the other ingredients built around it. The good folks over at Don Q rum not only loaned us the recipe for this vibrant version of the drink, they added a zippy extra ribbon of flavor with a spoonful for the bitter amaro aperitif, Campari. Pick up a bottle of Don Q at Park Place Wines (Campari, too!) and kick-start summer in the glass.
Bikini Colada
Ingredients
- 2 oz Don Q Piña Rum
- 2 oz coconut water
- 1/2 oz fresh lime juice
- 1 barspoon Campari
- 1 strawberry slice
Directions
- In a shaker with ice, add in the rum, coconut water, lime juice, and Campari.
- Shake until well chilled, about 10 to 15 seconds.
- Strain into a coupe glass. Garnish with the sliced strawberry. Cheers!
