Attica’s Crazy in the Coconut

What happens when cocktails meet tinned fruit at a party thrown by The Avalanches? This drink. 

“A kitsch ‘70s dinner party means two things,” says Attica chef Ben Shewry. “The deification of the humble tinned fruit and the grilling of said fruit. This is a grilled Piña Colada inspired by The Avalanches song “Frontier Psychiatrist”. That boy doesn’t need therapy, he just needs a holiday.”

Recipe by Dom and Julien from Attica.

Makes 1


45ml gin (or any white spirit)

120ml grilled pineapple juice (see recipe below)

45ml coconut cream

15ml lemon juice

Pinch of salt

A piece of pineapple on a cocktail stick, to garnish


1. Combine ingredients in a blender with a generous amount of ice and blend until smooth. If you don’t have a blender, muddle the fruit in a cocktail shaker or jar with lid and shake over ice.

2. Pour over ice, directly into an empty pineapple tin or glass.


Grilled pineapple juice

This recipe makes enough for 4 serves. 


500g tin pineapple slices

2 tbsp brown sugar

1 whole fresh nutmeg (or 1 tbsp ground)


1. Set your oven to grill on high.

2. Pat dry pineapple slices with paper towel (reserve the juice).

3. Heavily coat one side of each slice in brown sugar and grated nutmeg and lay out on a baking tray sugar-side up.

4. Grill for 5-10 minutes until dark and caramelised.

5. Whiz pineapple with reserved juice in the blender until smooth.

To make a non-alcoholic version of this drink, leave out the gin.