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Greenwich Bartender Shakes Things Up With A Cooling Summer Cocktail

Bar Manager Michael Kolesar at l'escale at Delamar Greenwich Harbor.
Bar Manager Michael Kolesar at l'escale at Delamar Greenwich Harbor. Photo Credit: Skip Pearlman
Bar Manager Michael Kolesar shakes it up at l'escale at Delamar Greenwich Harbor.
Bar Manager Michael Kolesar shakes it up at l'escale at Delamar Greenwich Harbor. Photo Credit: Skip Pearlman
Outdoor dining at l'escale at Delamar Greenwich Harbor.
Outdoor dining at l'escale at Delamar Greenwich Harbor. Photo Credit: Skip Pearlman
Bar Manager Michael Kolesar shows off his Pina Colada Infusion.
Bar Manager Michael Kolesar shows off his Pina Colada Infusion. Photo Credit: Skip Pearlman
The outdoor patio at l'escale at Delamar Greenwich Harbor.
The outdoor patio at l'escale at Delamar Greenwich Harbor. Photo Credit: Skip Pearlman
L'escale at Delamar Greenwich Harbor Bar Manager Michael Kolesar.
L'escale at Delamar Greenwich Harbor Bar Manager Michael Kolesar. Photo Credit: Skip Pearlman
L'escale at Delamar Greenwich Harbor.
L'escale at Delamar Greenwich Harbor. Photo Credit: Skip Pearlman
L'escale entrance.
L'escale entrance. Photo Credit: Skip Pearlman

GREENWICH, Conn. -- Summer is all about soaking up the sun, and, quite often, the booze. All the better when your refreshing cocktail is served alfresco.

We went to the ultimate outdoor patio -- l'escale at Delamar Greenwich Harbor and to Bar Manager Michael Kolesar for one of his favorite concoctions -- a Piña Colada infusion.

Should you want to make this at home, he graciously offered the recipe.

Ingredients:

  • 1.5 ounces Pineapple-infused Bacardi Superior
  • 2 ounces Coconut water
  • .25 ounce Cane syrup
  • .25 ounce Lemon juice

Directions:

  • Three days prior to serving, peel the outer skin of one pineapple and remove pineapple top. Save top leaves for garnish.
  • Place pineapple in large jar submerging pineapple completely in Bacardi Superior rum (about two liters)
  • Let sit in cool place covered and undisturbed.
  • When ready to imbibe, add all ingredients and shake well in a Boston shaker. Serve either over ice or in a champagne flute.
  • Drop one of those leaves you saved into the cocktail and your presentation is complete.

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