This mix is based on the perennial favorite piña colada, but adds a molasses-rich demerara syrup, vanilla extract, and fresh nutmeg to create a richer flavor profile better suited to mixing with bourbon. Sarah Poole of Maker’s Mark use a combination of canned coconut cream and Coco Reàl. Although it may be seen as “semi-homemade” or somehow less craft-driven, the Coco Reàl creates a body/mouthfeel and intense coconut flavor that’s difficult to achieve otherwise.
recipe 
yields
1 drink
9 ounces Coco Reàl
6 ounces Coconut cream
13 ounces Pineapple Juice
2½ ounces Fresh lime juice
3 ounces Demerara syrup
12 drops Vanilla extract
1/8 tsp freshly grated nutmeg
2 ounces Maker’s Mark
Garnish: Pineapple wedge
Ingredients
steps
- Colada mix: Combine all ingredients through nutmeg with 10 ounces of water in an upright blender. Whisk to fully incorporate. Colada mix will keep for 2 to 3 days in refrigerator.
- Assemble: In a blender, combine Maker’s Mark with 4 to 5 ounces of colada mix. Add 5 to 7 ice cubes and blend on high until the consistency is smooth, about 8 to 10 seconds. Serve in a hurricane glass with pineapple garnish.
Date Published: 08.22.22
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Recipe By
Sarah Poole of Maker's Mark
