Coco is the Cocktail of the Summer: a Twist on Piña Colada
Coco is an even cooler version of the classic Piña Colada drink. The bartender Antonio Masi proposes it as a solution to the summer heat.
DRINK
COCO
BARTENDER
Antonio Masi
INGREDIENTS
50 ml Don Papa Rum
50 ml Batida de Côco Mangaroca
50 ml Colada Mix homemade
1/2 squeezed lime
4 basil leaves
q.s. pink peppercorns
Glass: burnia
Garnish: tuft of basil, fresh fruit and a sprinkling of pink pepper
PREPARATION
To make the Colada Mix, mix fresh pineapple with coconut milk in a blender. For the drink, pour Don Papa Rum, Batida de Côco Mangaroca and the other ingredients, including Colada Mix, pink peppercorns, and basil leaves into a shaker with ice. Shake vigorously, pour into the glass, straining through a strainer. Add ice, a tuft of basil as decoration, fresh fruit and a sprinkle of pink pepper for contrast.
THE COCO DRINK
From Turin-based bartender Antonio Masi, co-founder with Luana Bosello of [ lu:ni ] Consulenze & Hospitality concept, comes the perfect summer drink, combining the fresh tropical flavours of coconut and those of rum. The Coco drink is a twist on the classic Piña Colada that takes the freshness to the extreme with the intention of adding fresh notes and making it more drinkable. Hence the use of basil with its scent and freshness, which combined with Batida de Côco Mangaroca, pineapple and the round, unmistakable flavour of Dom Papa Rum, enhances its aroma. The lime then balances the sugary notes of the fruit and the pink pepper creates the final contrast, prolonging flavour and pleasure. On the one hand, there is the Batida de Côco Mangaroca, a creamy and delicate coconut liqueur made from a typical Brazilian recipe of milk, alcohol and coconut flavouring. But to enhance the taste of the drink, Don Papa, the first premium rum from the Philippines with limited and selected batches, characterised by a bouquet with notes of vanilla, honey and candied fruit, a long and enveloping taste texture in the finish, recalling the atmosphere of the island of Negros Occidental, where it is distilled and aged for over seven years in American oak barrels. In the veins of Rum Don Papa, one can perceive the extraordinary flora and fauna, the mountains, volcanoes, exotic animals and past battles in the hills of this place, also known as Sugarlandia and considered one of the richest and most interesting locations in the world.
