The Expat Cocktail at The Ponte Los Angeles

With the recent opening of Scott Conant‘s The Ponte, there is now a new spot in LA for irresistble pasta and such. But it’s the drinks by rockstar mixologist Ryan Wainwright (you may know him from Faith & Flower, along with other awesome spots) that we are most excited about. Case in point: his Expat cocktail, which he dubs an “Italian Piña Colada.”

“The Expat was actually inspired by a drink that I had at The NoMad in New York,” explains Wainwright. “They make a sherry pineapple and coconut milk drink that I tasted; I was floored by the flavors. I remember sitting there and saying, ‘I love this drink and I want to make it better.’ And by better, I mean really push the flavors even further.”

The Expat cocktail at Ponte

Image: Eugene Lee

Wainwright did this “by incorporating amaro and wrapping the flavors around that.”

“Around what I envisioned was an Italian Piña Colada,” he continues. “It really took hold for me as I was working on it; this idea of an Italian who went for a vacation to Puerto Rico (the home of the piña colada) and brought the flavors of home to something quintessentially Caribbean.”

The Expat recipe and preparation

  • 1 oz overproof rum
  • .5 oz. Lazzaroni Amaro (a bitter/herbal amaro is key)
  • 1.5 oz. cold-pressed pineapple juice (the fresher the better, no canned)
  • 1 oz. Coco Lopez (accept no substitutes)
  • .5 oz. fresh lime juice
  • .5 oz. Fino sherry
  • .25 oz. Oloroso sherry

Shake all ingredients in your tins. Strain into a fancy tiki cup with a ton of crushed ice. Make a mound of ice and garnish with edible flowers, mint, a lime wheel and tons of Angostura bitters. Serve and enjoy.

The Ponte details

8265 Beverly Blvd., Los Angeles, CA 90048, 323-746-5130, thepontela.com, @thepontela

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