Pina Colada Recipe?
Greetings Hounds!!!
My sister and I would like to celebrate Summer, and, believe it or not, we've never really made mixed drinks at home. My sister loves Pina Coladas, does anyone have an easy (for a beginner) recipe to make Pina Coladas at home? TIA!!!
-
pina coladas taste more tropical, "pineappley" and juicy when you add o.j. to the pineapple and cream of coconut when blending-- try it, you will see that i am right! (about 1/2 as much o.j. as pineapple juice in whatever quantity you are making. this also works when making virgin pina coladas-- they can taste pretty flat otherwise.
›2 Replies -
The 3/4 part rum and 1 part pineapple juice and coconut cream is spot on.
Use fresh pineapple juice, not the concentrate non-refrigerated stuff. Coco lopez is the stuff to use for sure, but it can be awfully hard to find and marked up insanely to boot.
A good substitution is coconut CREAM that you can find at most ethnic stores (I even found a can at the 99 cent store). Make sure it is CREAM, not milk. Add sugar to taste.
-
2oz Coco Lopez Cream Of Coconut
2oz Pineapple Juice
1.5oz Appleton Estates V/X RumCoco Lopez Cream Of Coconut - available in most liquor stores, and some supermarkets - is the *only* thing to use. Accept no substitutes. Nothing.
Most any rum will do, but I like a sweet gold rum, and Appleton Estate V/X is darn good. Their Special is good too, as is Mount Gay Eclipse.
Pour all into a large glass. Fill with crushed ice. Toss into a blender on high for 15-20 seconds. Enjoy.
›3 Replies-
-
re: Scottes
JMF
May 28, 2007 03:53 AM
Personally I disagree about only using Coco Lopez cream of coconut. Any cream of coconut will do just fine and some of the Asian brands are excellent and I feel make a creamier pina colada. Also they are cheaper and in a busy Asi9an market have very high turnover, so they are fresh.
The recipe above is basically the one from the Coco Lopez can which I find overly coconutty. I tend to like recipes with less coconut taste and more balance between the pineapple and rum. I go more for around 3 parts amber or dark rum, three parts pineapple juice, and two parts cream of coconut. I sometimes also add just a drop of vanilla to round it out or a tiny bit of Vietnamese cinnamon and fresh nutmeg for a spiced version. I have also added some heavy cream, just a spoonful, for a richer taste. It's fun to play around with the recipe a bit until you find one that just hits the spot.
-
