The Pina Coco Margarita was created by beverage director and head of operations Adam Miller and head bartender Diego Rivera for Rita Cantina in Springs.
Ingredients
(Makes 1 pitcher)
250 Grams Sugar
270 Grams Lime Juice
500 Grams of Lakewood/Fresh Pineapple
800 Grams Toasted Coconut Cazadores
1000 Grams Harmless Harvest Coconut Water
500 Grams Goya Unsweetened Coconut Milk
Prep
Combine all ingredients except coconut milk on the stove, and cook until the sugar is incorporated.
Put it in a pitch and add the coconut milk and stir. Let sit for 2 hours.
Pour over 200-micron superbag/cheese cloth until curd stabilizes and you are dropping clear. Let gravity do the rest.