This recipe comes from Fanny Chi at the Brooklyn bar Donna.

Ingredients

• 1 oz demerara rum, preferably El Dorado 5 Year
• 1 oz Panamanian rum, preferably Pedro Mandinga Panama silver
• 1 1/2 oz pineapple juice
• 1 oz Coco mix (3:1, Coco Lopez:coconut milk)
• 1/2 oz lime juice
• 1/2 oz rich demerara syrup (2:1)
• Garnish with a pineapple wedge, pineapple fronds, cherries and edible orchids

Instructions

• Combine all ingredients in a shaker with ice
• Shake until chilled
• Strain into a Hurricane glass with crushed ice

Other Good Piña Colada Recipes:

• classic recipe
• with 2 coffee beans
• with 4 different rums
• no coconut milk, just coco lopez