Because the proprietor 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 faucet sudden flavors, and for his Piña Colada Kinda (a Shipwreck unique), salt and espresso add depth to the traditional construct.
In a blender, add 4 oz. of pineapple juice, 2 oz. of rum (“Any good high quality rum will do; we like one thing with a little bit of funk,” Nelson says. “For those who 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 much less assertive expertise”). Sprinkle in 1/4 tsp. of kosher salt and 1/4 tsp. of high-quality floor espresso, then mix till uniform and silky. Pour the drink into your favourite tropical glass and prime with whipped cream (ideally coconut-based), then do like Nelson and garnish with a sprinkle of bee pollen, which he describes as “not important, however hella cool.”
In a blender, add 4 oz. of pineapple juice, 2 oz. of rum (“Any good high quality rum will do; we like one thing with a little bit of funk,” Nelson says. “For those who 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 much less assertive expertise”). Sprinkle in 1/4 tsp. of kosher salt and 1/4 tsp. of high-quality floor espresso, then mix till uniform and silky. Pour the drink into your favourite tropical glass and prime with whipped cream (ideally coconut-based), then do like Nelson and garnish with a sprinkle of bee pollen, which he describes as “not important, however hella cool.”
