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No blender? No problem! You can make a refreshing piña colada with a shake that would make James Bond proud. Instead of using saccharine-sweet piña colada mix, emulate Hollywood favorite The Eveleigh and employ a roster of fresh, tropical ingredients to make an extra-sexy cocktail. From Dave Kupchinsky, Eveleigh No-Blend Piña Colada Notes If you don’t have a juicer, freshly-pressed pineapple juice can be bought at many juice bars, or use canned. IngredientsFor the spiced pineapple syrup: 2 cups water 1/4 cup black pepper 2 cups granulated sugar 3 vanilla beans 3 star anise pods 2 cups pineapple juice, freshly pressed For the piña colada: 2 ounces white rum, such as Banks 5 Island Rum 3/4 ounces freshly-squeezed lime juice 1 1/2 ounces coconut cream 1 ounce pineapple juice, freshly pressed 1/4 ounces spiced pineapple syrup 1 pineapple leaf 2 Luxardo maraschino cherries Nutmeg Directions Make the spiced pineapple syrup: Into a sauce pot on medium heat, simmer 1/2 a cup of water with black pepper. Once it’s simmering, add the rest of the water, sugar, vanilla beans, and star anise, and bring to a boil. Boil until sugar is melted, and then let cool. Once cooled add fresh pineapple juice. Make the cocktail: Combine all of the ingredients in a shaker, and dry-shake. Pour into a tall glass filled with crushed ice. Swizzle to chill and then top with more crushed ice. Garnish with a pineapple leaf, cherries, and freshly-grated nutmeg. Information Category Cocktails, Drinks Yield 1 cocktail Print recipe

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