Over at Stone’s Throw on the Westheimer curve in Montrose, general manager Conal “Rex” Nielsen has embraced the piña colada “guilty pleasure.” He has added his own version of the Puerto Rican cocktail to the menu, but no blender is necessary for this recipe. The sunset-colored cocktail may not resemble the classic blended, creamy concoction, but it’ll still whisk you off to sandy shores.
“My blueprint for the cocktail was The Jungle Bird, but a spring version using brighter flavors. It’s light and refreshing with no sun tan oil profile that plagues so many coconut cocktails,” explains Neilsen. “We figured people liked piña coladas, we just didn’t know how much. It’s been a top-seller since we launched the spring cocktail menu.”
Caught In The Rain
2 oz. Rum Haven (Caribbean rum made with coconut water and cane sugar)
1/2 oz. Aperol
1/4 oz. Falernum
1/2 oz. pineapple juice
1/4 oz. lime juice
METHOD: Shake ingredients over ice. Serve in a glass over ice. Garnish with shaved coconut.
Stone’s Throw, 1417 Westheimer near Yupon, 832-659-0265, stonesthrowhouston.com
Hours: Mon. to Sat. 4 pm-2 am, Sun. 2 pm-2 am