The skinny pinny


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  • ice, for mixing
  • 3 T white rum
  • 3 T coconut water
  • 4 T clear pineapple juice
  • 1 T fresh lime juice
  • nectarine slices, for serving
  • fresh mint leave, for serving

1. Fill a shaker with ice. Add rum, coconut water, pineapple juice and lime juice. Shake it up.

2. Pour cocktail in a glass, and garnish with a slice of white nectarines threaded onto a paper umbrella. Top nectarine with a mint leave and serve.

Cook's note: This is a different take on a piña colada. Get your hands on some white rum (try the great local Copeland rum or Tapanga white).

Find more cocktail recipes here.

Photograph: Jan Ras
Production: Bianca Strydom
Assistant: Gail Damon

Jeanne Calitz

Recipe by: Jeanne Calitz

Jeanne Calitz is the commercial projects editor at TASTE. She is also a food, travel and arts writer, as well as a seasonal cook.

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