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!