Cocktail: Fino Colada | Bartender: Justin Shiels

This is my Bacardi Legacy regional winning cocktail. Inspired in Cuba by the Pina Colada, I wanted to create something easy to execute for service, with the playfulness of the Pina Colada, but with a refined elegance for today’s modern, sophisticated drinker.

Cocktail: Fino Colada | Bartender Atlas

375mL Bacardi Ocho
250mL Fino Sherry
800mL Pineapple Coconut Cordial
150mL Lime Juice

150mL 3.5% Homogenized Milk

For the Pineapple Coconut Cordial:
125g Coconut Cream
125g Sugar
550ml Pineapple Juice

Combine all ingredients with the exception of the Milk.  Chill in refrigerator for 48 hours to infuse all ingredients together.

Bring Milk to a simmer and add slowly to cold Punch with an additional 60mL of Lime juice. Let Curdle and rest for 30 seconds to allow milk proteins to bind with other fats and “impurities” in the punch.

Using a Superbag (or alternatively you can line a colander or Large strainer with Linen cloth) with a large Cambro underneath, slowly pour clotted Punch being sure to fill the strainer, so as to coat with Milk solids (this will help with clarification)
Allow to pour through for 1 minute or so, and then pour back initial filtered punch to start the complete clarification filtration.

Keep Refrigerated for up to 2-3 weeks.

In Chilled Nick & Nora glass, add 3.5oz of Punch and top with Cremant or dry sparkling white wine.

Garnish with. Dehydrated Lime wheel & Parasol

Yields approx. 1.5L


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