Summertime is the perfect excuse to relax pool-side with a drink in hand under a palm tree. But an even better excuse is National Piña Colada Day (concidence!). Celebrate this holiday today, July 10, by taking the time to enjoy an ice-cold cocktail. We spoke to Michael’s Tavern in Pleasantville and and Mamaroneck’s Molly Spillane’s to discuss their specific technique—Michael’s goes with coconut juice, while Spillane’s leans more toward pineapple. Check out both recipes below, and get your party started.
Michael’s Tavern Piña Colada:
» 3 ounces of Coconut Juice
» 1.5 ounces of Bacardi Rum
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» .5 ounce of Triple Sec
Blend with ice
Molly Spillane’s Piña Colada:
» 2.5 ounces Bacardi Rum
» 2 ounces Island Oasis Piña Colada Mix
» Splash of Pineapple juice
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Blended with ice
