In today's video, I'm making a piña colada! There are a few different ways to mix this one up, and I'm going to show you how I do it. Three flavors come together in the piña colada - coconut, pineapple, and rum. With this recipe, I use both cream of coconut for sweetness and coconut milk to provide a silky texture. For the pineapple, I like a good amount of juice to balance the rich coconut, and because of that I like using fresh juice (canned juice will still taste good). Then for the rum I'm using a nice light rum. Traditionally it would be a Puerto Rican rum, but you should use whatever rum you like - combine it with coconut and pineapple and it's going to be tasty!
Cheers!
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TIME STAMPS
Intro: 0:00
The History: 0:56
The Booze: 2:18
The Recipe: 3:30
Sips: 4:54
THE PIÑA COLADA RECIPE
2 oz. (60 ml) The Real McCoy 3 year Rum
1 oz. (30 ml) homemade cream of coconut (recipe below) OR Coco Lopez Cream of Coconut
1 oz. (30 ml) coconut milk
6 oz. (180 ml) fresh pineapple juice
8-10 oz. (240-300 ml) crushed ice
CREAM OF COCONUT RECIPE (SYRUPS VIDEO 2.0: • Homemade Cocktail Syru... )
1.75 cups (420ml) white sugar
13.5 oz. (400ml) unsweetened full fat coconut milk (1 can)
Pinch of salt
In a medium sauce pan, combine sugar, coconut milk, and salt. Stir over heat until sugar is completely dissolved.
THE TOOLS
Pineapple glassware: libbeyglass.pxf.io/rn2EaG (Use code ANDERS10 to get 10% off!)
My workhorse double jigger: amzn.to/3lmmKrK
My go-to large shaking tin: amzn.to/33vnMLJ
Rubber bar mat (6"x12"): amzn.to/3h2IJER
Lewis Ice Bag and Mallet: shrsl.com/4ahtl (Use code ANDERS15 for 15% off!)
Immersion blender: amzn.to/366jIml
Stand blender: amzn.to/368QZNz
Black metal straws: amzn.to/37cvJrb
Chinois strainer: amzn.to/3hJTE7m
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Image attribution:
Nationaal Museum van Wereldculturen, CC BY-SA 3.0 creativecommons.org/licenses/..., via Wikimedia Commons
Co-produced with the lovely Azusa "Az" Inaba 🎥 🎨