DECONSTRUCTED PINA COLADA

Recipe by Marc-Etienne Hoffmann, Mizner Country Club, Delray Beach, Florida, USA

Ingredients

• 3 ounces Bacardi Superior White Rum 
  
• 9 pieces Pineapple
  
• 6 Lime Quarters  
  
• 1 1/2 ounces Agave Syrup
  
• 3 Aztec Chocolate Bitters
  
• White Chocolate Coconut Espuma (see recipe)

White Chocolate Coconut Espuma

• 1/2 pint White Chocolate Chips
  
• 1-pint Coconut Crème

Garnish

• Banana Flowers (The Chef’s Garden)

Preparation

White Chocolate Coconut Espuma
Add the white chocolate chips and the coconut crème to a small pot. Heat the pot in a water bath and stir until melted. Add the mix into siphon bottle and charge with two capsules. Shake well and keep at 130 °F  in a water bath.  Refrigerate after service. Mixologist Note: A pan and stovetop might be quicker, but it destroys the delicate aroma of the white chocolate and coconut milk. The espuma will just taste like heated milk.

Assembly

Muddle the pineapple in a shaker with the white rum, bitters, and agave.  Squeeze in the lime quarters and shake. Double strain in brandy balloon. Top decadently with the white chocolate coconut espuma and garnish with the banana flowers.

Inspiration

A tropical, deconstructed dessert asked for a tropical, deconstructed cocktail. At the same time, I wanted to mirror and complement some of Hannah’s flavors. Pineapple to connect both. Aztec chocolate bitters with the banana and white chocolate coconut espuma with the creamy marshmallows.

~  Marc-Etienne Hoffmann, Food and Beverage 
Operations Manager and Sommelier

The 8th Green at Mizner Country Club | Image by Evan Schiller