Herbal Summer Cocktails: Bay Coconut Piña Colada

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Illustration by Avram Dumitrescu
A coconut piña colada with bay syrup makes a delightful summer cocktail.

<em>Makes 2 drinks</em>
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Bay syrup is one of my favorite flavorings — it has hints of spice, citrus, balsam and a whiff of vanilla — quite pleasant in this version of the piña colada. I make this for my kids without the rum.</p>
<li>1 cup pineapple juice</li>
<li>½ cup light rum, such as Mount Gay Special Reserve</li>
<li>¼ cup cream of coconut, such as Coco Lopez</li>
<li>¼ cup <a href=”https://www.motherearthliving.com/cooking-methods/sweet-herbal-syrup.aspx”>bay syrup</a>
<li>2 generous cups crushed ice</li>
<li>Pineapple wedges for garnish</li>
<li>Combine pineapple juice, rum, cream of coconut and bay syrup in the blender. Blend to combine ingredients.</li>
<li>Add crushed ice, blend until smooth and pour into frosted balloon or tall cocktail glasses. Serve with straws and a pineapple wedge, if desired.</li>
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<em>Susan Belsinger is a frequent contributor who loves to sip herbal cocktails in her Maryland home.</em>
<p>Click here for the original article, <a href=”https://www.motherearthliving.com/cooking-methods/good-vibrations-with-herbal-libations.aspx”>Herbal Summer Cocktails.</a>

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