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Piña Colada Deconstruction

Piña Colada Deconstruction
Mixologist Joaquin Simo of Death and Company – New York, NY
Adapted by StarChefs.com
November 2009
Yield: 1 Cocktail

2 ounces pineapple-infused Flor de Caña Silver rum
1½ ounces fresh coconut water
1 teaspoon Kalani coconut liqueur
1 teaspoon sugar cane syrup
1 dash Angostura bitters

In a shaker, combine the rum, coconut water, coconut liquor, sugar cane juice, angostura bitters, and ice. Shake and strain into a chilled coupe glass.