Skip to main content

It’s National Piña Colada Day, so try this modern take on the classic recipe

L’Avenue at Saks

It’s the quintessential beach vacation cocktail. It’s an icon of the 1980s. It’s a cocktail with a soundtrack all of its own. It’s the Piña Colada, a blend of white rum, coconut cream, and fresh pineapple juice. And today, July 10, is National Piña Colada Day, so take some time to raise a glass to this classic drink.

Plenty of people love a Piña Colada — and if you’re one of them, then cheers to you and enjoy yourself — but for many cocktail fans, it’s a bit too sweet and too creamy for regular drinking. The basic flavor combination of rum, pineapple, and coconut is a classic for a reason though. So in celebration of the day, the bartending team at L’Avenue at Saks restaurant in New York have come up with their own modern take on this drink that they’ve named the Tradewinds.

The drink is inspired by the Hawaiian upbringing of bartender Meg Drinkovich, and is uses a larger ratio of rum than the original recipe for more body, plus lime juice for zing and fun additions like vanilla syrup and passionfruit whipped cream for something special.

How to make a Tradewinds

Ingredients:

  • 0.5 oz fresh squeezed lime juice
  • 0.75 oz pineapple juice
  • 1 oz unsweetened coconut cream
  • 1 oz vanilla syrup
  • 2 oz San Zanj Haitian Rum Clairin (an unaged blend of rhum agricole and clairin from Haiti)

Method:

Add ingredients to shaker tin and shake well, then strain into a stemless glass with ice. Top with passionfruit whipped cream and finish with toasted coconut flakes.

To make the vanilla syrup, measure out equal parts of sugar and water by weight and blend together, then add a sliced vanilla bean to 1 liter of syrup. Leave to sit for 48 hours before straining out the vanilla bean.

To make the passionfruit whipped cream, mix equal parts of passionfruit liqueur and heavy whipping cream by volume, then use a whipped cream dispenser to make a frothy addition for the top of the drink.

Georgina Torbet
Georgina Torbet is a cocktail enthusiast based in Berlin, with an ever-growing gin collection and a love for trying out new…
Our simple hot toddy recipe is an instant winter classic
What exactly is a hot toddy?
Dewar's Hot Toddy

In terms of warming and wintry cocktails, there’s no beating the appeal of the classic hot toddy. If you’ve never had one (and don’t have it as one of your winter go-to's), this is likely because either the old-timey name turns you off or you simply just don’t know what a hot toddy is.

Why is a hot toddy? Historically used as a cure-all medicinal drink in Ireland, Scotland, and the southern US, this simple hot cocktail is made from whisk(e)y (usually Scotch or Irish whiskey, but any whiskey will do), honey, lemon, and hot water. Some drinkers add spices and herbs to make it more of a spiced whiskey tea, but we believe simplicity is the key when preparing a hot toddy.
History of the hot toddy
Its history, like many classic cocktails, is murky at best. The first recipe for a drink similar to the hot toddy was published in the late 1700s. It consisted of liquor, hot water, spices, and sugar (instead of honey and lemon). The word “toddy” comes from the taddy, a drink made of fermented palm sap that was imbibed in India in the 1600s when the British controlled the country.

Read more
This sidecar drink recipe has only 3 ingredients (so get yourself some good tequila!)
Great tequila always matters
Avion

There are many classic cocktails drinkers seem to gravitate toward. We’re talking about the Manhattan, old fashioned, margarita, and even the daiquiri. But others sometimes don’t get the respect they deserve. The sidecar is one of those drinks. Simply put, the classic drink consists of only three ingredients: cognac, orange liqueur, and lemon juice. It's simple, elegant, and extremely easy to make. It's the kind of drink you learn and you make often for your friends and family. It’s a flavorful, complex, citrus-driven mixed drink that absolutely should be on more cocktail menus.
The history of the sidecar
While its true genesis is shrouded in mystery (like most classic cocktails), cocktail writer David A. Embury wrote in his 1948 book Fine Art of Mixing Drinks that it was first created during World War I at a bar in Paris. He said that a friend of his invented it and named it after the motorcycle sidecar that he rode in.

Many believe that iconic bartender Harry MacElhone was the friend who created the drink at Harry’s New York Bar in Paris. He even published a recipe for the drink in his cocktail book, which was written in 1919. That’s not the only story about the sidecar’s creation, though. An American bartender named Frank Meier claimed to have invented the drink in the same time period at the Ritz Hotel, also in Paris.

Read more
This pad thai recipe isn’t authentic, but it’s so good and insanely simple to put together you won’t even care
Pad thai usually takes time, but this one? It's quick and really good
Pad thai

We love a good pad thai for all of its savory, nutty umami, fish sauce funk, fresh assortment of vegetables, and peanuty crunch. The delicious dish is a takeout superstar, ready to satisfy and provide crave-worthy leftovers for days. But if you've ever made pad thai in your own kitchen, you know that it can be somewhat of a lengthy, ingredient-heavy process. And while the traditional pad thai recipe dish is a worthwhile effort, we don't always have the time or the ingredients handy. That's why we love this take.

Our shortcut version of pad thai is every bit as delicious as your local takeout spot, and you can have it on the table in about 20 minutes. Furthermore, this four-ingredient pad thai sauce recipe is one you'll love to have on hand for many dishes to come.

Read more