For locals in need of an instant vacation, downtown’s COAST is a popular destination. And once you’ve pulled up a seat in the laid-back fish house, bar manager John Aquino has just the drink to transport you to the white sands of your dreams: the Coast Colada, an icy blend of pineapple, banana, and coconut.
This concoction has been a crowd-pleaser since Aquino began serving it in South Florida nearly 20 years ago. “We’d drive to the beach with big batches to serve to our friends,” he recalls. And with homespun origins like these, the cocktail is easy to make in your own kitchen when you’re craving a “getaway” on the couch or in the backyard with friends.
For great flavor without much fuss, Aquino creates a base from coconut and pineapple juices. “I use Coco López and Dole brands because they’re inexpensive and taste great,” he says. “The mixture will keep in the fridge for five days, but the fresher the better.” When you’re ready to indulge, just blend the base with banana and melon liqueurs, plus ice (crushed is easier to blend but cubes will work, too).
To give the drink your own twist, add a favorite fruit. “I blend in a few pieces of honeydew melon or a banana sliced in half. For a nice, sweet taste, use the fruit when it’s very ripe,” he says. Garnish with a cherry or starfruit slice, then kick back and wait for your worries to melt away.
