Appears in 57 Collections
Appears in 57 Collections
About The Phoenix Colada Cocktail
Matt Giarratano, the beverage director at Phoenixville, Pa.’s Bluebird Distilling, wanted to remove the endless sun-and-beach associations with his favorite tropical flavors—rum, coconut and pineapple—and added an element of what he calls everyday drinkability. Bourbon, rum and Tiki bitters balance the sweet, and the name is a nod to the Philadelphia suburb where the distillery and cocktail bar are located.
This recipe originally appeared as part of “The 5 Recipe Variations Every Dark ’N’ Stormy Lover Should Know.”
Ingredients in The Phoenix Colada Cocktail
1 1⁄2 oz
1 1⁄2 oz Pineapple juice
1 1⁄2 oz
Pineapple juice
1⁄2 oz Demerara syrup
1⁄2 oz
Demerara syrup
2 dashes Bittermens Elemakule Tiki bitters
2 dashes
Glass:
How to make The Phoenix Colada Cocktail
Add the rum, bourbon, juice, syrup and bitters into a shaker with ice, and shake until well-chilled.
Strain into a Collins glass over fresh ice.
Top with the ginger beer.
Garnish with 2 pineapple fronds and freshly grated nutmeg.
*Coconut-infused rum: Combine 1 750mL bottle of Bluebird Distilling Sugarcane rum and 4 cups flaked coconut in a nonreactive container like a large Mason jar. Let it set for 4 days, then strain out solids through a fine-mesh strainer.
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