If you like piña coladas, but you’re less keen on alcohol-induced side effects, chef Ann Kim from the Garden & Gun Club in Atlanta has a zero-proof solution fit for a tiny umbrella.
“This feels more like an evolved piña colada,” Kim says of the Hot Tropic, which uses orgeat to replace the caramel notes of rum. “We also add a nonalcoholic ginger spritz, which feels indulgent.”