How to Make a Piña Colada

The piña colada may not be an everyday drink (or something to drink too much of; there’s a lot of sugar in them after all). But for those occasions when you’re feeling festive – especially if that festivity should be accompanied by warm weather – the classic PC is tough to beat.

It’s frosty, it’s coconut – hell, there’s a reason you ordered virgin versions of this drink as a kid. And while it may take a bit more effort to make than your basic cocktail, it’s actually not all that difficult. All you need are the right ingredients and a good blender. And maybe some tropical island rhythms to guide you along the way.

  • 2 1/2 oz. rum

  • 3 oz. pineapple juice

  • 1 oz. coconut cream

  • ice

  • Collins glass

  1. Start with the rum (Puerto Rican, Dominican, or Cuban are best, though truth be told, we prefer ours with a more romantic-tasting añejo, such as Brugal or the Bacardi 8). Then combine with unsweetened pineapple juice (you can sub in 3 ounces crushed or whole pineapple), and coconut cream (not coconut juice or milk; you want the sweetened stuff with the chemicals – Coco Lopez is traditional) in a blender.
  2. Blend on high with a cup or so of crushed ice or 5 or 6 ice cubes (add them 1 or 2 at a time, through the hole in the lid).
  3. Pour into a tall glass. Garnish with whatever you’ve got. Cherry. Pineapple. Fruit. For extra eye-appeal, pour 1/2 ounce Cherry Heering in over the back of a spoon and watch it swirl.

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