​​Anti-Stress Piña Colada

PHOTOS + VIDEO BY MARIA MIGUEL + BIBIANA NUNES

The best Piña Colada I’ve ever had was in Cuba. It was called the Anti-Stress and had mint, basil, lemongrass, star anise, and cinnamon. It was so different and so delicious.

In this recipe, I’m infusing those same herbs and spices into a simple syrup that I use to sweeten the cocktail. Whether you’re flavoring your piña colada or not, the key is to have all of your ingredients ICY cold before blending. That way, extra ice won’t water down your drink.

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part 1

simple syrup

• ¼ cup Mint, packed

• ¼ cup Basil, packed

• ¼ cup Lemongrass, chopped

• ½ cup Sugar In The RawⓇ

• 4 pieces Star anise 

• 4 Cinnamon sticks, ~2’’ each

• 1/2 cup water

1. In a small saucepan, muddle the sugar, herbs, and lemongrass with a wooden spoon. Add the spices and water and bring to a boil, stirring frequently until all sugar is dissolved.

2. Turn the heat down to low and simmer for 10 minutes.

3. Remove from heat and let stand at room temperature for 1 hour, then transfer to an airtight container and chill until cold.

4. Strain syrup into a bowl, pressing with the back of a spoon, and discard the solids.

part 2

piña coladas

• 2 large or 4 regular sized drinks

• 2 ½ cups pineapple chunks, cold or frozen 

• ½ cup unsweetened coconut cream

• 2.5 tablespoons (1.5 ounces) fresh lime juice

• ⅓  cup (2.5 ounces) infused simple syrup 

• 5 ounces Añejo Rum, freezer cold

• 1 ½  cups (6 ounces) ice cubes

1. Combine the pineapple, coconut cream, simple syrup, and lime juice in an airtight container and freeze 1-2 hours or more.

2. In a blender, combine the pineapple mixture with rum and ice and blend.

3. Pour into glasses, garnish with cinnamon!

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