Chi Chi Pache

Created by Martin Cate of Smuggler’s Cove in San Francisco, this drink is reminiscent of a creamy piña colada with a hint of spice.
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• 2 fl. oz. (4 Tbs.) vodka
• 1-1/2 fl. oz. (3 Tbs.) 100% pineapple juice, not from concentrate
• 1 fl. oz. (2 Tbs.) coconut cream, preferably Coco Lopez
• 1 tsp. pimento dram, preferably St. Elizabeth Allspice Dram
• 1 dash Angostura bitters
• Cracked ice
• 1 cinnamon stick

Pour the vodka, pineapple juice, coconut cream, pimento dram, and bitters into an 18- to 20-oz. cocktail shaker filled with cracked ice. Shake lightly and strain into an 8- to 11-oz. Collins glass filled with more cracked ice. With a nutmeg grater, grate a little of the cinnamon stick over the drink. Garnish with the cinnamon stick.