Thanksgiving is finally here, and I can’t wait to feast away with all the delicious foods I shouldn’t, but it’s freezing and I’m missing the Caribbean, so I created this deliciously decadent variation on the Piña Colada. I really love using Monin syrups and I recently discovered their Inspiration App and it’s been awesome to use for inspiration when mixing drinks at home. The brown butter toffee is so delicious and I wanted to use it in a cocktail that had a lot of flavor that would work alongside it and I always love a good Piña Colada so it was a perfect fit.
I discovered Trois Rivieres Cuvee de L’Ocean last time I was in Paris at Dirty Dick while I was enjoying a few of their delicious drinks and knew it would be perfect for this cocktail. The salty and slightly smoky notes in this Agricole rum were the perfect accompaniment for the brown butter toffee, which itself brings a deliciously sweet and rich, nutty flavor to the concoction. Of course, staying true to the classic Piña Colada, I kept the pineapple juice and coconut cream, though I toned down the pineapple and added in some aromatic bitters to balance the cocktail.
- 2 ounces Rum (Trois Rivieres Cuvee de L’Ocean)
- 1 ounce pineapple juice
- 1 ounce coconut cream
- ½ ounce Monin Brown Butter Toffee
- 3-4 dashes Angostura Aromatic Bitters
- Combine all ingredients, except bitters, in a cocktail shaker with ice
- Shake to chill and combine ingredients
- Strain into a rocks glass over crushed ice
- Dash bitters on top
- Garnish & Enjoy!