Ah, the sweet smell of coconut and pineapple. We might be landbound, but we can still channel the tropical aesthetic with a piña colada mocktail. Tyler Lewis of Pittsburgh’s Blue Sky shares a taste of summer with his Piña NO-Lada recipe.
Piña NO-lada Recipe
INGREDIENTS
5 oz piña colada mix* (see recipe below)
1/2 oz lime juice
1/2 oz muscovado syrup* (see recipe below)
Bada Bing cherries for garnish
Pineapple leaves, for garnish
INSTRUCTIONS
- Add piña colada mix and lime juice to a shaker with ice, shake until cold.
- Roll into a stemless wine glass or piña colada glass.
- Slowly add muscovado syrup to glass so it settles on the bottom of the glass, garnish, and serve. Enjoy your piña colada mocktail!
Piña Colada Mix
Add 2 oz cream de coconut, 3 oz coconut milk, one whole fresh-cut pineapple, and 2 tbsp sugar to blender and blend into fine liquid. Set aside and store in refrigerator.
Muscovado Syrup
- Add 1 cup of muscovado sugar to 1 cup of water and bring to a boil while stirring occasionally until sugar has dissolved.
- At boil, remove from heat and add 4 cinnamon sticks, 10 black peppercorns, 10 cloves, and pineapple skin to the mixture and let it steep for 2 hours till cool.
- Strain into a storage container and store for later use.
Recipe by Tyler Lewis / Styling by Star LaLiberte / Photography by Dave Bryce
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