About
These are my modified specs for the Piña Colada, which I shared as part of a riff post for National Piña Colada Day. I like adding a little overproof Jamaican rum alongside the Puerto Rican rum for some extra funk, while fresh lime keeps all that pineapple and coconut from getting too heavy. Frozen pineapple adds more fruit flavor and helps with the texture, and a small amount of xanthan gum is optional if you want an even smoother, more stable blend. The Demerara syrup is adjustable depending on how sweet your pineapple and coconut cream already are.Cheers y’all!
Ingredients
- 1½ oz · 45 mlPuerto Rican rum
- ½ oz · 15 mloverproof Jamaican rum
- 2 oz · 60 mlpineapple juice
- ½ oz · 15 mlfresh lime juice
- 2 oz · 60 mlcoconut cream
- ¼–½ oz · 7.5–15 mldemerara syrup
- 4–6frozen pineapple chunks
- ¼ tspxanthan gum (optional)
Method
- 1
Add all ingredients to a blender.
- 2
Add ice and blend until evenly incorporated.
- 3
Pour into a glass.
- 4
Garnish with pineapple fronds and cherries.
anatomyofadrink.com/cocktails/pina-colada