The Nilsson 1.000

Laura Chase de Formigny for The Washington Post; styling by Lisa Cherkasky for The Washington Post

Spirits Aug 14, 2019

As the song says, put the lime in the coconut and drink ‘em both up — just add a bit of allspice. This drink is a boozeless mash-up of a daiquiri and a piña colada. Use Coco Reàl for the coconut cream (it comes in a squeeze bottle that makes it easy to pour and measure, and has the right degree of sweetness for this recipe.) Dale DeGroff’s pimento bitters are widely available, but if you can’t find them, Angostura bitters have a similar flavor profile and make a decent substitute. Try slicing a couple of wheels of jalapeño or Thai chile into the shaker for a spicier version.


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Tested size: 1 servings

  • Ice (cubes for shaking and crushed ice for the drink)
  • 2 ounces fresh lime juice (from about 2 limes)
  • 1 ounce coconut cream
  • 2 dashes pimento bitters
  • Lime wheel, for garnish

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Fill a rocks glass with crushed ice. Fill a cocktail shaker two-thirds of the way with ice cubes, then add the lime juice, coconut cream and bitters. Shake hard, about 15 seconds, then strain into the glass of crushed ice. Garnish with the wheel of lime.

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Recipe Source

M. Carrie Allan

Tested by M. Carrie Allan.

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