Pina Nolada Recipe

Toast coconut

In a small dry skillet over medium heat, toast the coconut flakes, stirring constantly, until golden and fragrant, about 2–3 minutes. Transfer to a plate to cool.

On a small plate, combine the toasted coconut flakes, demerara sugar, and ground cinnamon. Mix well. Run the lime wedge around the rim of two chilled hurricane or highball glasses, then dip the rims into the coconut-sugar mixture to coat. Set glasses aside.

Prepare the pineapple wedges and cherries on cocktail picks for garnish. Grate a small pinch of fresh nutmeg to finish later.

Add the fresh pineapple chunks to a blender and pulse until smooth (about 10–15 seconds). If you prefer a smoother texture, strain the puree through a fine-mesh sieve into a measuring cup to remove fibrous bits, discarding solids.

In a cocktail shaker, combine the white rum, spiced/aged rum, pineapple juice, coconut cream, orange curaçao, chicory coffee liqueur, fresh lime juice, simple syrup, and the pineapple puree (or strained juice). Add the crushed or cubed ice to the shaker—fill about two-thirds full.

Shake vigorously for 10–15 seconds until the outside of the shaker is frosty and well chilled. (If you used a blender and want a frozen texture, instead blend the mixture with the ice until slushy and skip the shaking.)

Strain the shaken mixture evenly into the prepared glasses over fresh crushed ice. Pour the dark rum slowly over the back of a spoon on top of each cocktail to create a dark rum float (approximately 0.5 oz per glass).

Garnish each glass with a pineapple wedge and maraschino cherry on a pick. Lightly grate the fresh nutmeg over the top of each cocktail for aroma and finish.

Serve immediately with a straw and a small cocktail spoon for scooping any thick coconut/pineapple bits. Advise guests to stir lightly if they want to incorporate the dark rum float before drinking.