Langham Colada

By ltrodrigu

—Adapted from Alex Kratena of Artesian Bar, London. This Piña Colada update is made in a slushie machine. Seen in picture on left

Ingredients

• 3/4 ounce Bacardi rum
• 3/4 ounce coconut-flavored rum
• 1 ounce pineapple purée
• 2 1/2 ounces coconut water
• 1/3 ounce simple syrup
• 1/2 ounce lime juice
• ice
• 1 teaspoon cinnamon liqueur
• cherry, for garnish
• pineapple slice, for garnish

Details

Servings 1
Adapted from online.wsj.com

Preparation

Step 1

Langham Colada

At London's Artesian Bar, this Piña Colada update is made in a slushie machine.

In a blender, process ¾ ounce Bacardi rum, ¾ ounce coconut-flavored rum, 1 ounce pineapple purée, 2½ ounces coconut water, ⅓ ounce simple syrup, ½ ounce lime juice and ice to a slushy consistency. Pour into a Hurricane glass or large wine glass. Slowly pour 1 teaspoon cinnamon liqueur over the bowl of a spoon to float liqueur on top of drink. Garnish with a cherry and a pineapple slice.

—Adapted from Alex Kratena of Artesian Bar, London