Thanks to 🍸 @thetipsymuse • • • • • A Piña Colada for the fall season, taking the essence of the summer and beach vibe, transforms into a great sipper near the fireplace. The recipe is from Punch, super easy to make. The biggest question is what rum to choose. Punch suggested Plantation 5-year, I opted for Copalli white rum @copallirum with a bit Smith and Cross funk. We are blessed with 80-degree gorgeous fall weather; I didn't quite feel the aged spirits yet. Copalli white is one smooth ride. Ideally, I want to blend with the Copalli pot still white rum that I tried at the distillery. Piña Colada Milk Punch 6 oz Copalli white rum @copallirum 1 oz Smith and Cross rum 4 oz Organic Coconut water 2 oz Velvet Falernum 0.5 oz Demerara syrup 2 oz Pineapple juice 1.5 oz Lime juice 3 oz Milk Garnish: leaf skeleton, reminiscing the time in Copalli jungle, also a nod to clarification method. Please don't put a leaf skeleton into the drink unless it is edible. Add all ingredients in a bowl. Over low-media heat, heat the milk til the edge starts to form bubbles but never boil. Add milk to the mix, and it starts to coagulate; let it sit for 15 minutes. Use a coffee filter to strain, til the mixture is clarified. Serve over a large ice cube. It is just so great to have a milk punch that is always ready to serve! #pinacolada #rum #beach #clarifiedmilkpunch #copallirum #milkpunch #whatsinyourrum #thetipsymusecopalli https://www.instagram.com/p/B6_H10yIHgx/?igshid=1ldy4yxfw8itg
