Sorbet in the Sun

I came across this variation of a Piña Colada in the July/August issue of Imbibe magazine. What I like about it is that the recipe uses coconut sorbet instead of the sticky-sweet cream of coconut, producing a drier and lighter cocktail. Just make sure you use a good quality white rum and fresh juice.

Sorbet in the Sun
2 oz Flor de Cana Extra Dry white rum (4 year)
1 oz fresh pineapple juice
1/2 oz fresh lime juice
1 (small) scoop softened coconut sorbet

Fill a shaker full of ice. Add the rum, pineapple juice, lime juice and coconut sorbet. Cap the shaker and shake vigorously for 15-20 seconds. Double strain into a chilled coupe glass. Garnish with dried coconut flakes.

After trying a few different coconut sorbets, I recommend Double Rainbow—it's the best!

About Dennis Hahn

Dennis Hahn is a cocktail enthusiast living in Portland, Oregon. My focus is on inspiring the average person who appreciates good cocktails to make them on their own at home. Dennis is the publisher of Viva la Cocktail, as well as the President of ID Branding.