The America’s Cup is taking place in San Francisco right now and it’s very exciting to be able to check out the transformation of Pier 27 and all the sailors and the boats. The other day I was riding the ferry to Larkspur and the Emirates sailboat cruised right by. It was a spectacular! Naturally, lots of restaurants and bars are offering specials in honor of the race. At Michael Mina, the bartenders are mixing up a nautical-themed cocktail called the America’s Cup Colada. Since I have a thing for piña coladas, I knew I had to give this drink a try! It’s a lighter variation that uses coconut water instead of coconut cream, but it’s still tropical and fruity. It’s super refreshing and might be my new favorite cocktail. Here’s the recipe, so you can give it a sip, too.
America’s Cup Colada
by Michael Mina
2 ounces light rum
1 ounce pineapple mint syrup (recipe below)
1/2 ounce fresh-squeezed lime juice
3 ounces coconut water
- Combine all ingredients in a cocktail shaker.
- Add ice and shake well for about 30 seconds.
- Fine strain into a collins glass over cold ice cubes, and garnish with mint and a pineapple wedge.
Pineapple Mint Syrup
1/2 cup min
2/3 cup sugar
2/3 cup pineapple juice
- Place the mint in a small saucepan. Pour the sugar and pineapple juice over.
- Bring to a boil over high heat stirring to dissolve the sugar.
- Once the sugar has dissolved, remove the saucepan from heat and let the mint steep for 30-40 minutes.
- Strain the mixture into an airtight container and keep refrigerated until ready to use.
Makes about 1 1/4 cups.