Not Your Typical Piña Colada, A San Diego Drink

While most piña coladas are sweet and dessert-like, at Wildflour, we decided we needed a version that was better to pair with food. This is the exact reason we came up with our Wildflour piña colada cocktail, a San Diego drink made not overly sweet and with fresh, top-notch ingredients. 

We use a sherry, unsweetened coconut milk, and pineapple juice in addition to two different rums to make this spectacular little cocktail. We use Barbadillo sherry which adds an enjoyable, dry nuttiness. Our sherry compliments the cocktail's house-made coconut syrup and unsweetened coconut milk. Our coconut syrup is not only house-made, but it is a recipe that comes from Australian born Sam Ross, a veteran of the bar industry and co-owner of Attaboy in New York City. 

One could argue that the real star of our Wildflour piña colada is the premium, proprietary pineapple juice we use. Our pineapple juice has both body and acid, giving a sweet and tart experience that one couldn't receive from a typical can of Dole pineapple juice. 

Two rums are used in this drink, Worthy Park Overproof and Smith & Cross. To top it off, we garnish this delightful beverage with a bamboo leaf. We recommend pairing this drink with our shrimp croquettes or confit chicken. Swing by Wildflour in Liberty Station to try our one-of-a-kind piña colada. You'll be so glad you did. 

Wildflour Piña Colada

Open Wednesday through Sunday, Wildflour in Liberty Station is the latest culinary venture from award-winning chef Phillip Esteban, a San Diego native. Wildflour combines numerous culinary concepts – a bakery, deli, coffee shop, and fast-casual dining – under one roof. Mixed with the local Southern California vibe, Wildflour brings something refreshing to the local culinary scene.

Reservations are not required, but encouraged.

2690 Historic Decatur Suite 103
San Diego CA 92106