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At the Ace Hotel Chicago’s rooftop bar, Caitlin Laman tempers the tropical notes of the classic piña colada with a hefty dose of sherry.
1½ oz. Amontillado sherry
½ oz. aged rum
1 oz. coconut syrup
½ oz. fresh pineapple juice
¼ oz. fresh lime juice
Tools: shaker, strainer
Glass: coupe
Garnish: orange zest
Shake, double strain into cocktail garnish. Sprinkle some orange zest on top.
Coconut Syrup: Combine 1 part Perfect Puree Coconut with 1 part simple syrup (1:1) and shake to combine.
Caitlin Laman, Waydown at the Ace Hotel, Chicago
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