Holy Mocktail Week: The Double Coconut Virgin Pina Colada
The world felt dire enough that Lent seemed to call for the extreme.
Fasting from alcohol.
It’s the worst, and I don’t recommend it. But it’s good to know I can in fact go without. And now it’s Holy Week. So we’re celebrating the end now in sight by sharing some of our favorite mocktails, in case you too have practiced the terror of temperance.
We learned over the past six weeks that mocktails are shockingly difficult to create. Monday we talked about how lime (or another type of citrus) is a crucial mocktail ingredient and yesterday we talked about the secret mocktail power of salt. Today’s drink uses both of those and our next key mocktail ingredient: a touch of oil.
Over the past year, we’ve told you about some amazing cocktails that we’ve had that all had just a touch of olive oil dripped on top. We don’t see this all that frequently, but ever since we had the olive-oil infused vodka martini from Zaytina, whenever we see oil on the menu we immediately order it (Vespa from Monteverde, As We Say in Brooklyn, Banzai from the Cherry Blossom Pop Up).
While it’s not quite the same as the blended float of goodness you’ll get sipping poolside in the Caribbean, this virgin knock-off is all natural and the combination of salt, vinegar splash, and oil will make for quite a satisfying tropical drink.
The Double Coconut Virgin Pina Colada Mocktail Recipe
- 3 1/2 oz coconut water
- 1 1/2 oz pineapple juice
- 1/2 oz white vinegar
- pinch of salt
- 1/2 oz coconut milk
- 3 drops sesame oil
- Combine coconut water, pineapple juice, white vinegar, and salt in ice-filled shaker.
- Shake for 30 seconds.
- Strain into ice-filled highball glass.
- Pour coconut milk in.
- Drop sesame oil on top.