A Classic poolside cocktail and a favourite for many on vacation. This is the Pina Colada.
Prep time : 3 - 4 minutes
Serves : 1
Strength : Moderate
Anyone that has visited a cocktail bar on holiday or in general will be familar with the Pina Colada. It has been given a bad reputation over time between cocktail enthusiast as the booze crusie drink but still is as popular as ever with your average drinker. Dating back to 1954 when it was first made by Ramon "Monchito" Marrero, the head barman at the Caribe Hilton in Old San Juan, Puerto Rico. The drink would then find its way to American shores and grow in popularity. Some would argue its quality has gone down in modern times due to some bartenders using cheap pre mix instead of fresh ingredients, but when made correctly it can still provide a quality drinking experience.
The core of this cocktail is its creamy sweet coconut flavour which is best created with freshly made Cream of Coconut. A good crisp Rum and tart fruit flavour from Pineapple juice makes for the perfect balance. Traditioanally made in a blender, in modern day many have opted for a shaker approach to create a less icy smooth texture.This also keeps the cocktail from becoming overly diluted, and serving it over pebble ice ensures a quality cold drink.
It's easy to regard the Pina Colada as another cheap party drink that had a fall from grace, but with the right preparation and quality ingredients everyone will want one in their hand.
Here is how it is made.
Pina colada Ingredients
2 oz. (60 ml) Light Rum
1 1/2 oz. (45 ml) Cream of Coconut
1 1/2 oz. (45 ml) Pineapple juice
1/2 oz. (15 ml) Fresh Lime Juice
Garnish : Pineapple wedge and Leaves
Preparation
Shaken build
Add all ingredients to a shaker with ice.
Shake well for 15 seconds.
Pour and strain into a Hurricane glass over pebble ice.
Garnish with a Pineapple wedge and leaves.
Blended build
Add all ingredients to a blender with a good amount of ice.
Blend well till there are no ice chunks and you get a smooth consistency.
Pour into a Hurricane glass.
Garnish with a Pineapple wedge and leaves.
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