COAST bar manager John Aquino mixes melon and banana liqueurs into his easy Coast Colada.
June 16, 2010
Escape this week’s chart-topping temps with COAST’s icy, piña colada-inspired cocktail
WRITTEN BY Evans Craddock
Photographs BY thomas leger
Craving refreshment after the recent streak of sizzling hot days? COAST bar manager John Aquino has just the thing: the Coast Colada, a frosty blend of pineapple, banana, and coconut. This concoction has been a crowd-pleaser since Aquino began serving it in South Florida nearly 20 years ago. “We’d drive to the beach with big batches to serve to our friends,” he recalls.
And with homespun origins like these, the cocktail is easy to make in your own kitchen. For great flavor without much fuss, Aquino creates a base from coconut and pineapple juices. “I use Coco López and Dole brands because they’re inexpensive and taste great,” he says. “The mixture will keep in the fridge for five days, but the fresher the better.” When you’re ready to indulge, just blend the base with banana and melon liqueurs, plus ice (crushed is easier to blend but cubes will work, too).
To give the drink your own twist, add a favorite fruit. “I blend in a few pieces of honeydew melon or a banana sliced in half. For a nice, sweet taste, use the fruit when it’s very ripe,” he says. Garnish with a cherry or starfruit slice, then kick back and cool down.
The Coast Colada
6-8 oz. piña colada base
3/4 oz. crème de banana liqueur
1 1/2 oz. melon liqueur
12 oz. ice (crushed is preferable)
Just before you’re ready to serve, pour piña colada base into a blender. Add liqueurs and ice, and blend to desired consistency. If mixture starts to seize up and becomes hard to blend, add more of the piña colada base. Serve immediately.
For the piña colada base:
(Makes 7½ cups)
1 (12-14 oz.) can Coco López
1 (48 oz.) can Dole pineapple juice
Combine coconut and pineapple juices in a large pitcher. Shake well. This will keep in an airtight container in the refrigerator for up to five days.
For more of our tasty cocktail recipes, click here.
For details on COAST, including menus, click here.