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Greenwich Bartender Shakes Things Up With A Cooling Summer Cocktail

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. 

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

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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