Few cocktails amplify summer sunshine quite like a piña colada. And whether you imagine sipping the drink poolside on vacation or whipping up your own version in the comforts of home, there’s always room for a twist. Although the tropical brightness of a light rum may seem indispensable to the cocktail, don’t rule out a whiskey swap.
Humorously called a cowboy colada, the riff delectably shifts the spirit base. Expect an added richness: caramel, spice, dried fruit, and vanilla notes, depending on the bottle of whiskey you use. Otherwise, you can keep the template unchanged, with lime juice, cream of coconut, and, of course, pineapple juice. When choosing pineapple juice for piña (or cowboy) coladas, it’s best to go for freshly squeezed, guaranteeing a fresh, tangy-sweet palate.
The whiskey version of this cocktail brings out intriguing new flavors despite the simple swap. The whiskey accentuates a new depth in the coconut cream, but the acidity of the pineapple juice still keeps the flavors balanced. And whether you combine the ingredients in a shaker or reach for a blender, the drink’s easy-to-make nature persists. So share a round with your friends or make several for yourself; this tropical tipple warrants the tip of a hat.
A piña colada with whiskey offers a playful cocktail template
As it goes in cocktail making, there’s always room for customization. So note the details of your colada construction and tailor the drink’s palate to your liking. A high-quality bottom-shelf whiskey works well for mixed drinks, but you will want to sample different styles to find your preferred tasting notes. To keep the drink’s essence light and breezy, reach for a wheat whiskey: The grain bill retains a pleasant sweetness that’ll align with fruit. You’ll also find easy-going flavors with Irish or Canadian whiskey — two styles known for their smoothness. Although, don’t rule out the spice of a punchier rye or even a rum-cask aged whiskey in an ode to the cocktail’s original build.
If you’re really feeling the heat — perhaps both in and out of the glass — consider throwing some fresh jalapeño into the mix. And you can pursue such a profile even further by incorporating a Tajín rim and maybe even a mezcal floater. For a less-boozy smokiness, consider upgrading this piña colada riff by grilling the pineapple. So take the drink into Texas territory, transitioning what’s typically a sweet, slushy-like creation into a spicy and bold cocktail fit for enjoyment out on the ranch. Just don’t forget the sliced pineapple garnish; it’s still a necessity to tie the concept together.
