Cocktail How To
Simple & Delicious To Make At Home
Piña Colada
2 oz. The Real McCoy® 3 Year Aged Rum
3 oz. pineapple juice
1 1/2 oz. cream of coconut
1 oz. unsweetened coconut milk
1 pineapple spear cut to roughly 1"x3"
3/4 oz. fresh lime juice
A dash of vanilla extract (half barspoon)
1/2 cup of ice (roughly 3 cubes)
Garnish with a pineapple spear, leaf & a maraschino cherry.
Optional: float 1/2oz of The Real McCoy® 12 Year Aged Rum on top for a little bit of boozy & bougie pizazz.
Combine all ingredients in a blender and run until smooth. Place mixture in the freezer for roughly 30 minutes then blend once again before serving for the perfect silky-slushy texture.
Signature 5 Year Cocktail
Step it up a notch with the Champiña Colada
1 1/2oz Coconut washed The Real McCoy 5 Year*
1 1/2ozFresh Pineapple Juice
1/2oz Taylor’s Velvet Falernum
1/4oz Simple Syrup
1oz Dry Sparkling Wine
Combine everything but the sparkling wine in cocktail shaker and shake with ice. Strain into a chilled coupe. Top with sparkling wine. Garnish with a dried pineapple ring.
TO MAKE COCONUT WASHED ‘REAL MCCOY
750 ml. The Real McCoy Rum
2 oz. Unrefined* Coconut Oil
Combine rum and liquid unrefined coconut oil (to liquefy, gently heat solid oil in the jar in a hot water bath) in a non reactive container. Allow to rest at room temperature for 6 hours, stirring occasionally. Move to the freezer for at least 8 hours, until oil has separated and solidified on top. Strain immediately to remove solids.
*Refined coconut oil cannot be substituted as refining removes the flavor