We created this riff on the classic Piña Colada by replacing the rum component with both our bitter-sweet Caffè Amaro and Kansas City Whiskey while remaining true to the cocktail’s origin with the remaining ingredients.
• ¾ oz Caffè Amaro
• ¾ oz KC Whiskey
• 1 ½ oz coconut cream (we use Coco Lopez)
• 1 oz pineapple juice
• 5 fresh pineapple chunks
• 2 cups of ice (crushed ice is preferred)
Add all of the ingredients to a blender and whir for about 30 seconds until smooth and frothy. Pour into a hurricane glass or any festive 12 oz glass. Garnish with a combination of an orange slice, pineapple fronds, pineapple slices, or cherry
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