Stumble into Osamil, a modern Korean gastropub on a side street in Manhattan’s Koreatown and you’re likely to find bar manager serving Tiki-inspired cocktails influenced by his Filipino roots.
One such drink is his signature How About a Piña Colada?, which he mixes without a blender and keeps on the lighter side by omitting the traditionally used coconut cream or milk. He substitutes coconut liqueur and toasted coconut rum to still get the nutty flavor and pack an extra few punches, and Honrade’s use of dark instead of light rum adds a complexity to the beverage otherwise lacking in the original recipe. It plays well on the palate with his addition of lime juice, making Honrade’s rendition particularly reviving on a humid summer afternoon.
How About a Piña Colada? | Gelo Honrade, Osamil
2 oz. pineapple juice
.75 oz. lime juice
1.5 oz. toasted coconut rum
.75 oz. coconut liqueur
.5 oz. Cruzan Black Strap Rum
Mix all the ingredients except for the Cruzan Black Strap Rum. Shake and pour it over into a glass with fresh ice and double strain the cocktail. Top it off with the Cruzan Black Strap Rum. Garnish with toasted coconut, pineapple, and a mint sprig.