Why Purple Piña Coladas Are Popping Up on San Francisco’s Best Bar Menus - Eater SF
"At Wildhawk, co-bar manager Christian 'Suzu' Suzki says he was also opposed to using extract, but similarly found the purple yam too grainy and with too high water content in its unprocessed form to be useful in drinks. He went with an extract purchased from In Her Purpose, but his starting point for the Mekong Sleepwalker was the concept of a scotch whisky colada, rather than the rum and piña variety." - Camper English
.png?w=88&q=75&f=webp)
