Herbal Summer Cocktails: Bay Coconut Piña Colada

By Susan Belsinger
August/September 2006
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A coconut piña colada with bay syrup makes a delightful summer cocktail.
Illustration by Avram Dumitrescu
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Makes 2 drinks
Bay syrup is one of my favorite flavorings — it has hints of spice, citrus, balsam and a whiff of vanilla — quite pleasant in this version of the piña colada. I make this for my kids without the rum.

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  • 1 cup pineapple juice
  • ½ cup light rum, such as Mount Gay Special Reserve
  • ¼ cup cream of coconut, such as Coco Lopez
  • ¼ cup bay syrup 
  • 2 generous cups crushed ice
  • Pineapple wedges for garnish
  1. Combine pineapple juice, rum, cream of coconut and bay syrup in the blender. Blend to combine ingredients.
  2. Add crushed ice, blend until smooth and pour into frosted balloon or tall cocktail glasses. Serve with straws and a pineapple wedge, if desired.

Susan Belsinger is a frequent contributor who loves to sip herbal cocktails in her Maryland home.

Click here for the original article, Herbal Summer Cocktails. 


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