About this Cocktail
Stillhouse makes some interesting unaged whiskeys, and their coconut product seemed like a great leap pad for a Piña Colada riff.
The absence of rum's sweetness allows the addition of more sugar in the form of a cinnamon syrup, which gives the drink some needed depth, which is also the Orange bitters' purpose.
The coconut cream and pineapple blend is used to give the drink some body, and lime juice is in place to brighten the cocktail up, and balance the sweeter elements.
1.5 Ounce Stillhouse Coconut Whiskey
.50 Ounce Cinnamon Syrup
.50 Ounce Coconut
.50 Ounce Lime Juice
2 Dashes Orange Bitters
• Place all liquids into Boston shaker with ice
• Shake until frosted
• Double-strain (hawthorn and fine mesh) into coupe
• Garnish with lime wheel
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