Name: In the August Sun
Prep time: 4 min
Total time: 4 min
Yield: 1
Cuisine: Cocktail
Ingredients: 30 ml Rum - Overproof white; 30 ml Sherry - Fino; 15 ml Falernum liqueur; 30 ml Pineapple juice (freshly extracted/pressed/squeezed); 10 ml Cream of coconut (e.g. Coco Lopez, Re'al etc.)

Serve in a

Collins glass

Photographed in an

UB Soho Spun Highball 11oz

Garnish:

Pineapple or lime wedge

How to make:

SHAKE all ingredients with ice and strain into glass filled with crushed ice.

1 fl oz	White overproof rum
1 fl oz	Fino sherry
1/2 fl oz	Difford's Falernum liqueur
1 fl oz	Pineapple juice (freshly extracted/pressed/squeezed)
1/3 fl oz	Cream of coconut (e.g. Coco Lopez, Re'al etc.)
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Read about cocktail measures and measuring.

Buy direct from

Wray & Nephew White overproof rum, 70cl

£ 32.50 £ 1.41 per cocktail, makes 23 Gutierrez Colosia Fino Sherry, 75cl

£ 17.50 £ 0.70 per cocktail, makes 25

£ -.--

Makes a minimum of ... cocktails
Just £ -.-- per cocktail*

* This list may not include all required ingredients.
Price per cocktail is an estimate based on the cost of making one cocktail with the available ingredients shown above and does not include any postage charges.

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Review:

Looks like a Pina Colada and indeed tastes a lot like a Pina Colada but overproof rum, fino sherry and falernum ensure this is no ordinary Pina Colada.

History:

Adapted from a recipe created by Dan Watson at Porco Lounge & Tiki Room in Cleveland, Ohio, USA.

Nutrition:

One serving of In the August Sun contains 177 calories.

Alcohol content:

1.5 standard drinks
18.3% alc./vol. (36.6° proof)
21 grams of pure alcohol

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Difford's Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.