Three Ways: The Piña Colada

As the owner of roving vacation-inspired pop-up Shipwreck, bartender Eric Nelson has cultivated a following for his eclectic cocktails. Now behind the bar of lauded Portland, Oregon, Thai barbeque spot Eem, Nelson continues to tap unexpected flavors, and for his Piña Colada Kinda (a Shipwreck original), salt and coffee add depth to the classic build.

In a blender, add 4 oz. of pineapple juice, 2 oz. of rum (“Any good quality rum will do; we like something with a bit of funk,” Nelson says. “If you don’t have rum, experiment! Kahlua and Bénédictine are cool.”), 1 1/2 oz. of Coco López, 1 oz. of heavy cream or heavy coconut cream, 1/2 oz. of overproof rum, and 1/2 cup of ice (or 3/4 cup “for a less assertive experience”). Sprinkle in 1/4 tsp. of kosher salt and 1/4 tsp. of fine ground coffee, then blend until uniform and silky. Pour the drink into your favorite tropical glass and top with whipped cream (preferably coconut-based), then do like Nelson and garnish with a sprinkle of bee pollen, which he describes as “not essential, but hella cool.”

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