Pina Vida Recipe

Combine diced pineapple, sugar, and water in a small saucepan over medium heat. Stir to dissolve sugar and bring mixture to a gentle simmer.

Reduce heat to low and simmer for 8–10 minutes, crushing the pineapple with the back of a spoon occasionally to release juices and flavor.

Remove from heat and let the mixture steep for 10 minutes to intensify flavor.

Strain the syrup through a fine-mesh sieve or cheesecloth into a bowl, pressing on solids to extract as much liquid as possible. Discard solids (or reserve for another use).

Stir in 1 tablespoon fresh lime juice to brighten the syrup. Cool completely to room temperature, then chill in the refrigerator. Yields about 1 to 1 1/4 cups syrup.

If you haven't already, chill a rocks glass or tiki mug in the freezer for a few minutes.

Fill a cocktail shaker halfway with crushed ice.

Add 2 oz white rum, 1.25 oz pineapple simple syrup, 2 oz fresh pineapple juice, 0.5 oz fresh lime juice, and 0.75 oz coconut cream to the shaker.

Add 2 dashes Angostura bitters on top of the mixture.

Dry-shake (without ice) vigorously for 8–10 seconds to emulsify the coconut cream with the other ingredients, then add ice and shake again for another 8–10 seconds until well chilled.

Strain the cocktail into the chilled glass filled with fresh crushed ice.

Garnish with a pineapple wedge and a fresh mint sprig. Optionally express a mint sprig over the drink to release aroma and slap the mint lightly to activate oils.

Serve immediately with a straw. Sip and enjoy Pina Vida.