Active Time

　　3 minutes

　　Total Time

　　3 minutes

　　The virgin piña colada already exists. It’s pretty much just coconut cream and pineapple juice. If that’s what you want, I don’t blame you. Go for it. I’ve ordered a few in my time poolside.

　　This version of the nonalcoholic piña colada goes further, though, in search of balance and complexity that's closer to the original rum drink. Fresh fruit juice is essential to a great nonalcoholic cocktail, and rich Steen Cane Syrup adds a molasses-y depth to the drink, just like good rum would. A touch of apple cider vinegar mimics the piquant and bitter characteristics of alcohol without going over the top, and a little salt (dissolved in water) makes the texture a little more full and suppresses any bitterness.

　　To make the salt tincture, simply combine four parts water and one part salt in a resealable jar, seal well, and shake until the salt dissolves. (I like to use a good salt like Maldon for this.) Transfer the tincture to a dasher or eye dropper bottle to use.

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Ingredients

　　3 oz. fresh pineapple juice

　　2¼ oz. cream of coconut, such as Coco Lopez

　　1 tsp. Steen’s Pure Cane Syrup

　　1 tsp. apple cider vinegar

　　3 drops alcohol-free vanilla extract

　　6 drops salt tincture (see note at top)

　　Pineapple slice and frond for garnish

Step 1

Step 2

　　Recipes excerpted with permission. Mindful Mixology: A Comprehensive Guide to No-and Low-Alcohol Cocktails with 60 Recipes by Derek Brown, Rizzoli New York, 2022. Buy the full book from Amazon or Bookshop.