The Pina Colada seems like such a rookie drink. Something you probably drank when you were getting your feet wet in the bar scene. Come on I know that you know the version I am thinking of. Icy cold, pumped out of a machine behind the bar and filled with bad alcohol. It was kind of cool in that this is going to make my head hurt kind of way, but I do not care because I am twenty-two and having fun. Move over bad memories as a new Pina Colada is here to stay!
There are three things that I typically do not like about frozen cocktails. These three things are 1) overly sweet, way too much sugar and it hides the alcohol; 2) ice dilutes the cocktail before you can barely have your third or fourth sip; 3) bottom of the barrel alcohol is used, bang for your buck theory. Those reasons alone have kept me away from this tropical poolside treat. Except when we are in Vegas or Hawaii and are enjoying some pool time, we find ourselves ordering up one of those bad for you pina colada. Every time, I vow to come home and make a great pina colada.
This cocktail recipe was inspired by many bad pina coladas, and by Bon Appetite. Upon doing some research, their recipe was the only one that did not use ice. Instead, it called for frozen pineapple. I love cocktails that use frozen ingredients as ice and do not dilute a great experience.
After making their version a few times, I started messing around with it to satisfy our taste buds even more. I tossed in fresh pineapple juice as well I used dark rum as we tend to like the spiciness. I added a floater of Amaro di Angostura just before serving and it was perfect!
- Freeze the pineapple cubes, do not be tempted to use ice instead. This makes the difference between a Pina Colada and a GREAT Pina Colada.
- Use the full-fat coconut products, the light versions tend to be watered down too much
- Paper umbrellas for garnish – makes it feel like a vacation
Recipe: Pina Colada
** makes two
1/4 fresh pineapple, peeled, cut into pieces and frozen (I cut up entire pineapple and freeze for future uses)
4 ounces Coco Lopez sweetened cream of coconut, shake well to mix before opening
2 ounces unsweetened full-fat coconut milk, shake well to mix before opening
2 ounces pineapple juice
4 ounces dark rum
1 tablespoon fresh lime juice
floater of Amaro di Angostura
cherries for garnish
lime wedge for garnish
Place the frozen pineapple, cream of coconut, coconut milk, pineapple juice, dark rum and lime juice into a blender.
Blend until smooth.
Pour into a cocktail glass.
Using back of a spoon pour a floater of Amaro di Angostura over the top of the pina colada.
Garnish with a cherry and lime wedge.