Do you like Piña Colada’s and getting caught in the rain? And the feel of the ocean? And the taste of champagne? Well, me too! (And yes, this song is now going to be in your head all day.) Who doesn’t love a Piña Colada — that coconut and rum soaked frozen favorite of every tropical vacation anyone ever took in the 1970s. It’s a drink that begs for a paper umbrella, a tube of Bain de Soleil, and a spritz of Sun-In. It’s nostalgic even if you’re Gen Z. As we embark on summer, I say skip the frozen margs, ditch the frozé, and instead head to one of these wonderful watering holes for a Piña Colada, and plan your escape.
The Escape at The Tiger Den
The Tiger Den is the secret (or maybe not so secret) ‘70s style speakeasy in Lula Mae, the fantastic and beloved Cambodian restaurant in Clinton Hill. The cocktail lounge feels like a set from a disco rave, with tiger-striped bar stools, gold velvet drapery, and silver disco ball lighting. Its cocktail menu channels Yacht Rock Radio vibes with paper umbrella drinks like the “Escape (Piña Colada Song), a deliciously decadent take on the classic made with dark rum, fresh frozen pineapple, Coco Lopez, a little lime, and vanilla ice cream. Get ready to make love at midnight!
Connolly’s
Rupert Holmes’ iconic lovers’ song suggests a meet up at O’Malley’s to plan your escape, but here in real life, you can head over to Connolly’s instead. It may not be O’Malley’s but it’s damn close. This iconic Rockaway Beach surfer favorite is known far and wide for its frozen Piña Coladas, served with a simple maraschino cherry on top. Sure it’s an Irish pub by birth, but it’s morphed into a beach bar of sorts, where locals come together to watch the Knicks, shop Zingara Vintage, and dance the night away to DJs like @rocksouprbny and @juliequinnn. The bar is very community-driven and they do an annual fundraiser to benefit @riserockaway, a nonprofit that “provides civic engagement and youth development programs that advance social equity and the physical well-being.” You’ll love everything about this bar, especially the frosty frozen Piña Coladas, rich with pineapple and Coco Lopez. And you’re right near the dunes of Rockaway, so there’s that.
The No Seas Mamey at Titán
Alan Delgado and Ivy Mix are heading up Titán, the new Mexican spot to open later this month in the former Gran Electrica space in DUMBO. Sure there will be tequila-forward cocktails to match Delgado’s (founder of Los Burritos Juarez) menu of fine Mexican cooking – carne asada tacos with Chihuahua cheese, cod in masa tempura with slaw, and aguachiles. But Ivy, known for her cocktails at Leyena (RIP) and her bar Whoopsie Daisy, is clear that Titán is not a tequila bar. While she will have Leyenda margs on draft, one of the bar’s best cocktails is its riff on the Piña Colada. Her “No Seas Mamey” – loosely translated to “Don’t be a Loser” — is a blend of the acclaimed Mexican rum Paranubes, with a touch of Lustau sherry, pureed Goya mamey puree (that’s a tropical fruit native to Mexico and the Caribbean that gives notes of caramel and almond), a splash of vanilla syrup, cinnamon cane syrup, lemon juice, Coco Lopez, coconut milk and a dash saline. The frozen vacation in a glass is a super exotic cocktail that will instantly transport you to the Riviera Maya.
The Piña Colada at Bar Kabawa
If you’ve been to Bar Kabawa, you know that rum runs through its veins. The more casual sibling of Paul Carmichael’s award-winning Kabawa has me hooked. Perhaps it’s the games of dice and dominoes laid out for playing? Maybe it’s the slushy rum-and-lime soaked daiquiris, poured over hand-cranked shaved ice? Or Paul’s patties, stuffed with the likes of curry crab, short ribs with conch, pepperpot duck and foie, or the eggplant raclette (a sleeper hit). Actually, it’s probably their Piña Colada, an off-menu drink which uses equal parts of two kinds of aged rum, the Bajan Real McCoy 5 Year and Appleton Signature Blend from Jamaica, mixed with Coco Lopez and a bit of unsweetened coconut milk. They add pineapple in the form of small frozen cubes of fruit cut in house, and blend it all with a handful of pebble ice. It’s like a drinkable air conditioner – cools you down when you get heated up.
The Mata Dolores Frozen at Dolores
The Mata Dolores Frozen, served at Dolores, the buzzy Mexico City-inspired cocktail bar and cantina located in Bed-Stuy, is not a classic piña. It’s a cool and creative take on a classic Painkiller, often considered a close cousin to the Piña Colada. This crushable frozen blends Probitas white rum, pineapple, housemade orange cordial, coconut, and a hint of ancho chili and cocoa for a fruity and refreshing cocktail with a kick.
The Roosterlada at Red Rooster Harlem
If we’re giving awards to the Pina Colada I’d most like turned into a shade of lip gloss, it’s going to The Roosterlada at Harlem fave Red Rooster. Served in a pineapple glass, this is one of the most unique piñas because it’s made not only with coconut-infused rum, coconut cream, and fresh pineapple juice, but with grilled pineapple. That last step of grilling the pineapple adds caramelized depth and a subtle smokiness that keeps the cocktail balanced and kind of magical. It’s garnished with fresh pineapple triangles and a pineapple leaf so it feels like you could wear it on your head as a tropical party hat. Have enough of these and you will.