Courtesy, Erick Castro, partner of Raised by Wolves, San Diego
Erick Castro’s unorthodox take started when he swapped in gin for rum in a classic colada. He liked how pineapple and coconut complemented gin’s herbal botanicals, so he grabbed a bottle of Green Chartreuse and never looked back.
“In the Piña Verde, I remove the spirit altogether and replace it with a high-proof liqueur, in this case Green Chartreuse, to much success,” says Castro.
- 1½ ounces Green Chartreuse
- 1½ ounces pineapple juice
- ¾ ounce Coco Lopez
- ½ ounce lime juice
- Mint sprig, for garnish
Combine all ingredients except garnish in a blender with a small handful of cracked or crushed ice. Blend on medium, adding more ice gradually until texture becomes smooth. Pour into a glass or tiki mug. Garnish with mint sprig.