This icy wonder has become our signature cocktail of the summer at House Morell.
I’d been dreaming of sharing this breezy, beachy wonder since sampling it at my brother’s restaurant in May. It transports me to the shore (if I close my eyes I can almost feel the island breezes and saltwater lapping at my toes – even if I’m still physically sitting in a bar or, in my case, suburbia.) It’s a taste of sunshine.
Trust me on this. I’ve made and shared this cocktail at half a dozen separate gatherings. And if I wasn’t mixing them up, my 21-year-old son was. Initially, we made them one by one, but eventually it just made sense to mix up pitcher sized portions for crowds who kept dropping by.
This is a lighter, brighter riff on a Piña Colada. The tropical flavors come from the mixture of pineapple juice, lime juice, and coconut syrup; the punch comes from rum. A couple of dashes of Angostura bitters and a sprinkle of cinnamon finish off the icy concoction.
Oh, and speaking of rum, have you discovered the Mouth.com website? It’s a mind-boggling collection of Indie Foods + Spirits + Wine. I’m intrigued by dozens of their offerings, especially the rum and bourbon (hello, bourbon-of-the-month?!) options. And of course the cheese and chocolate. (Honestly, they didn’t pay me to say nice things, I just think it looks amazing and wanted to share my find.)
We’re back from some fantastic travels, and now I can’t wait to dive into the second half of my summer. I have dozens of recipes to tinker with, and so much to explore close to home. My kids say I don’t get out enough, so I intend to get out and visit some of the best culinary spots in D.C. Follow my Instagram feed to stay up-to-date on my wanderings.
But for the moment, I’m happy to sip Coco Snowcones in my back garden.
Coco Snowcone Cocktail
- 2 ounces white rum
- ¾ ounce coconut syrup (I use Torani brand)
- ¾ ounce lime juice
- 1 ounce pineapple juice
- 1 dash Angostura bitters
- Mint sprigs
- Grated cinnamon
- Combine the rum, juices, and bitters into a cocktail shaker and shake for 20 seconds.
- Pour into a chilled double old-fashioned glass filled with crushed ice.
- Garnish with mint sprigs and dust with a pinch of cinnamon.
- Serve immediately.