Pina De Nada

Pina De Nada

Recipe created by: Harrison Browning: Sugar Maple, MKE


.75 ounce Maple Ginger Siren Shrub

.75 ounce  coconut milk orgeat

.5 ounce lime juice

1.5 ounces pineapple juice

2-3 slices jalapeño (muddled)

1 bar spoon blackstrap molasses

2 dashes n/a aromatic bitters


In a shaker, muddle 2-3 slices of jalapeño with 1 bar spoon blackstrap molasses (Remove the seeds for a less spicy drink). In the same shaker, combine the Siren Shrubs maple ginger shrub, coconut milk orgeat, lime juice, and pineapple juice. Add ice and shake vigorously. Strain over fresh ice into a standard rocks glass. Add 2 dashes n/a aromatic bitters of your choice.

Coconut Milk Orgeat:

2 cups unsweetened coconut milk

4 cups granulated sugar

1 tablespoon almond extract

1 tablespoon coconut extract

1 teaspoon orange blossom water

Heat the unsweetened coconut milk over medium-low heat. Add sugar and stir until dissolved. Remove from heat then add the almond extract, coconut extract, and orange blossom water. Stir to incorporate. Transfer to your favorite bottle and keep refrigerated.

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