This true summer cocktail, the piña colada, is served at the Teardrop Cocktail Lounge in Portland. Click here for the Ultimate Summer Cocktail Party.
Shake, strain over crushed ice in a tall hurricane. Garnish with cherries and grated nutmeg.
Crack coconuts, reserve water. Grate flesh, place in pan with equal parts coconut water and heavy cream. Let simmer for 20 minutes (do not boil), then remove from heat and let steep for 1 hour. Strain thoroughly through cheesecloth. Add sugar (2/3 volume of coconut water), pour back and forth between containers to dissolve. Bottle and label and date.