Chef notes
In keeping up with the tradition of Rupert Holmes' No. 1 enjoyment, there is no reason why a teetotaler should not be able to enjoy this riff of the most famous of beachside cocktails: the Painkiller (to wit: piña colada plus orange juice). This one is easy to make and never gets sent back. Ever! While it would traditionally be used with rum, I opted for the Lyre's Apertif because its juicy nature works so well with the coconut and pineapple.
Technique tip: This recipe works with store bought 100% coconut cream, but I recommend creating your own mix of three parts coconut cream to one part coconut milk. The texture and silky viscosity really adds to the finished product.
Ingredients
- 1½ ounces Lyre's Apertif Rosso
- 2 ounces coconut cream
- 1½ ounces pineapple juice
- 1/2 ounces orange juice
- nutmeg, to garnish
- maraschino cherry, to garnish
Preparation
1.Pour Lyre's Apertif Rosso, coconut cream, pineapple juice, orange juice and 5 to 7 cubes of ice into a cocktail shaker.
2.Put the lid on the shaker and shake until frost begins to form (if using a tin), about 7 seconds.
3.Strain liquid into a 10- to 12-ounce Collins glass filled with crushed ice.
4.Garnish with a parasol umbrella, grated nutmeg and maraschino cherry.
