Grand Lakes Pina Colada
This recipe started after a stay at the JW Marriott Grand Lakes in Orlando. Their pina coladas were so good I spent the next few weeks trying to recreate them at home. After a few tweaks—including the strawberry sorbet and the dark rum float—this became the version I make every summer.
It is not exactly a light drink, but that is sort of the point. This is poolside vacation in a glass.
Ingredients
Makes 1 drink
- 1 oz Cruzan Light Rum
- 1 oz Sailor Jerry Spiced Rum
- 1 oz Myer’s Dark Rum
- 4 oz Coco Lopez Cream of Coconut
- 4 oz pineapple juice
- 1 scoop strawberry sorbet
- Crushed ice
- Straw, for serving
Method
1. Stir the Coco Lopez Cream of Coconut well and keep it chilled in the refrigerator.
2. Fill a tall glass with crushed ice.
3. Add the cream of coconut, pineapple juice, Cruzan Light Rum and Sailor Jerry Spiced Rum. Stir gently.
4. Add a scoop of strawberry sorbet to the glass.
5. Slowly float the Myer’s Dark Rum on top.
6. Serve with a straw. The drink should have a light coconut-pineapple base, a strawberry layer and a dark rum float on top.
