Piña NO-lada

Ah, the sweet smell of coconut and pineapple. We might be landbound, but we can still channel the tropical aesthetic with a piña colada mocktail. Tyler Lewis of Pittsburgh’s Blue Sky shares a taste of summer with his Piña NO-Lada recipe.

Piña NO-lada Recipe


5 oz piña colada mix* (see recipe below)
1/2 oz lime juice
1/2 oz muscovado syrup* (see recipe below)
Bada Bing cherries for garnish
Pineapple leaves, for garnish


  1. Add piña colada mix and lime juice to a shaker with ice, shake until cold.
  2. Roll into a stemless wine glass or piña colada glass.
  3. Slowly add muscovado syrup to glass so it settles on the bottom of the glass, garnish, and serve. Enjoy your piña colada mocktail!

Piña Colada Mix

Add 2 oz cream de coconut, 3 oz coconut milk, one whole fresh-cut pineapple, and 2 tbsp sugar to blender and blend into fine liquid. Set aside and store in refrigerator.

Muscovado Syrup

  1. Add 1 cup of muscovado sugar to 1 cup of water and bring to a boil while stirring occasionally until sugar has dissolved.
  2. At boil, remove from heat and add 4 cinnamon sticks, 10 black peppercorns, 10 cloves, and pineapple skin to the mixture and let it steep for 2 hours till cool.
  3. Strain into a storage container and store for later use.

Recipe by Tyler Lewis / Styling by Star LaLiberte / Photography by Dave Bryce

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