cocktail_pina_colada

BACARDÍ Piña Colada

The original Cuban Piña Colada is a mellow cocktail that is best made with fresh coconut water and pineapple, to remain true to its heritage, which goes right back to 1922.

INGREDIENT:

2 parts BACARDÍ SUPERIOR Rum

1 1/2 part fresh coconut water

1 part fresh pineapple juice

3-4 chunks of fresh pineapple

2 tsp Caster sugar

Place the pineapple chunks into a cocktail shaker and crush them lightly (using a muddler or bar spoon). Then pour in the pineapple juice and coconut water and stir it all up to dissolve the sugar before pouring in the BACARDÍ SUPERIOR rum. Fill the shaker with ice cubes and shake until it’s frosted. Next pour the mix into a tall glass over crushed ice. Garnish with a pineapple slice and leaf.

© 2016 BACARDÍ , ITS TRADE DRESS, THE BAT DEVICE AND BACARDI UNTAMEABLE ARE TRADEMARKS.

4 Tips for Making the Perfect Pina Colada

• 3 mins
• Prep: 3 mins,
• Cook: 0 mins
• Yield: 1 Cocktail

Everyone has heard of the Piña Colada. It is that delicious, tempting rum, pineapple and coconut cocktail that was featured in the 1979 Rupert Holmes's Piña Colada song "Escape".

This is one of the most popular tropical cocktails and, even though you can buy a ready-to-drink Piña Colada mix, this fresh recipe makes a much better drink and it is actually very easy.

All you need are three common ingredients, a cocktail shaker, some ice and you got it!

This shaken Piña Colada is a more recent adaptation of the original Frozen Piña Colada from the 1950's. Both are excellent rum drinks and which you choose will simply depend on the mood you are in and whether you want to lug out the blender for a drink.

What You'll Need

• 2 ounces
• light rum
• 2 ounces
• pineapple juice
• 1 1/2 ounces
• cream of coconut
• Pineapple wedge for garnish
• Maraschino cherry for garnish

How to Make It

1. Pour the ingredients into a cocktail shaker filled with ice.
2. Shake well.
3. Strain into a chilled cocktail or collins glass.
4. Garnish with the pineapple wedge and maraschino cherry.

4 Tips for Making a Great Piña Colada

This Piña Colada recipe is very easy and, with a few smart choices, you can make the best Piña Colada you have ever tasted. Let's break it down.

Choose a Good Rum: The rum is the only liquor in the Piña Colada and it is important to make a wise choice before you pour.

This is a fantastic cocktail that is made even better if it begins with a good base.

Step beyond the likes of Bacardi and choose a white rum like Ron Matusalem or Mount Gay. If you want, spend more and don't forget about looking at the options from your local distillery. There are some fantastic rums offered by those small craft distilleries that are spectacular in cocktails like this.

Once you learn the taste of a great Piña Colada with white rum and all of these tips, start experimenting. You may want to go with an aged rum or try a flavored rum (either commercial or your own homemade infusion). The possibilities are endless, though I do it's best to get a taste of the original first so you have a foundation to play with.

The Best Pineapple Juice: The quality of your pineapple juice is going to make or break your Piña Colada. The best option is, of course, to use fresh pineapple juice. If you do not have a juicer, find the best option available at the store.

Dole has long been a favorite brand of pineapple juice. The small 6-8 ounce cans are perfect for mixing up a drink or two without opening an entire bottle.

If you do have a juicer, the Piña Colada is the perfect excuse to use it! Electric juicers make quick work of juicy fruits like pineapple and the freshness is unparalleled.

The average pineapple weighs 2-5 pounds and you can count on getting about 6 ounces of juice from each pound. That means that you can get anywhere from 12-30 ounces of fresh juice from a single pineapple.

Think about how many Piña Coladas you can make with that!

Cream of Coconut or Coconut Cream? The various coconut creams available can be confusing. There is coconut milk, coconut cream and cream of coconut. It is important to know the difference when you want to make a great Piña Colada.

• Coconut milk has become popular as an alternative to dairy milk though it is too runny for our purposes here. It would a good option in a blended Piña Colada, but not the shaken version.
• Coconut cream is sold separately and it can also be skimmed off the top of coconut milk (don't worry, the fat that forms on the milk is not a sign of spoilage). Coconut cream has less water in it than coconut milk and would be okay to use in this Piña Colada recipe.
• Cream of coconut is the best option for the Piña Colada! It is rich, thicker than the other options and has sugar added. We're mixing cocktails, so diet concerns are not a big deal in this case (remember, rum is made from sugar!).

Shake It Like You Mean It! The key to making a great Piña Colada in a cocktail shaker is to shake it like you mean it! Give this drink a good, hearty 15-20 second shake and allow all of the delicious ingredients to mix together and become one.

Shaken pineapple juice will naturally become foamy. When that thick cream of coconut is included in the mix, the drink should come out nice and creamy. Granted, it will not be as thick as the Frozen Piña Colada and the ice will add to the dilution, but it should have a nice luscious texture.

How Strong Is the Piña Colada?

This Piña Colada recipe is equal to the average cocktail. It is not the lightest drink, nor is it the strongest. If an 80 proof rum is used, then the alcohol content is a reasonable 13% ABV (26 proof).

How to Make a Piña Colada

That's right, you don't have to be on vacation to drink one.

The piña colada may not be an everyday drink (or something to drink too much of; there's a lot of sugar in them after all). But for those occasions when you're feeling festive—especially if that festivity should be accompanied by warm weather—the classic PC is tough to beat.

It's frosty, it's coconut-y—hell, there's a reason you ordered virgin versions of this drink as a kid. And while it may take a bit more effort to make than your basic cocktail, it's actually not all that difficult. All you need are the right ingredients and a good blender. And maybe some tropical island rhythms to guide you along the way.

Pina Colada

Ingredients

• 1 1/2 cup ice
• 1/2 cup diced pineapple, frozen
• 2 ounces pineapple juice
• 2 ounces Coco Lopez coconut cream
• 1 1/2 ounces white rum
• 1 ounce dark rum
• Pineapple slices

Directions

Put the ice, frozen pineapple, juice, coconut cream, and the white and dark rums into a blender. Blend until smooth and frosty. Pour the drink into 2 glasses and garnish the rim with pineapple slices.

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Pina Colada

This icy blender drink made with coconut, pineapple, and rum is a refreshing summertime classic. With the rum omitted, it's a perfect sweet treat for children.

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Ingredients

• 3 cups fresh pineapple chunks (from 1/2 pineapple), plus wedges and leaves, for serving
• 6 ounces (3/4 cup) gold or white rum
• 6 ounces (3/4 cup) cream of coconut, such as Coco Lopez
• 4 cups crushed ice

Directions

Cook's Notes

To make ahead, blend the pineapple with rum and cream of coconut and store in the refrigerator up to 1 day. Add ice and blend again just before serving.

Pina Colada Cocktail

Blend all the ingredients in a blender until smooth. Pour over ice into a highball glass.

Ingredients:

• 2 parts Golden rum
• 1 teaspoon Cream of coconut
• dash of Cream
• 3 parts Pineapple juice
• 1 Orange slice

3.09999990463257 616

Leave some comments about the Pina Colada

This drink tops all drinks. my best memory was sitting by the pool bar in mexico's moon palace resort on my honeymoon, tasty wife in one arm, pina colada in the other. Need I say more.

I normally love this drink but had one in Hong Kong recently and it was ugh!! Like drinking cold milk with just a smiggen of alcohol! It also cost 15. 00 too !

Don't have one of these in Hong Kong. Its like drinking milk with a dash of alcohol in it. It was uck and it cost 15. 00 !!

by Drunk Again! lol

I had my 1st one when on honeymoon in Mauritius and couldn't get enough. My all time fav!

i loved drinking pina coladas and getting caught in the rain!

this drink was the best part of my mexican holiday

by katrina baker

Another one of my all time favourite cocktails. With lots of crushed ice its perfect for a hot Summers day when you want to cool down and it tastes fantastic.

i love dis drink, ive had it a few times, i had it once at a restaurant where they used bacardi n it woz so nice!!

This is one of those cocktails you either love or hate. . . personally I love it.

by Michael Craig

wonderful drink i first had this on holiday in the dominican republic i now make it at home with pinapple and coconut juice what you can get in tescos in a carton barcardi and crushed ice all in the blender for 5 minutes beautiful.

i realy love with tradicional batida de coco,instead coconut cream

by portugal on the rocks

There ar various ways of making this rather popular drink, but it does tend to be a bit sickly after the first two.

LOVEJOY!THIS DRINK IS THE GREATEST DRINK EVER!LOVEJOY, COME ON YOU BLUES!

by SIMON BURGESS

people who love taste the cocktail 'PINA COLADA' is good selection for them. . . . .

Sometimes alcohol makes me feel a bit ill- pina colada doesn't, so I like it!

PINA COLADAS are the best drink in the whole wide world! OMG! I am totally underage so I only drink them without alchol! IF U LIKE PINA COLADAS! WOO HOO!

Mastering the Piña Colada with Erick Castro

In "Masters of X," we spotlight bartenders chasing perfection in one drink. Here, Erick Castro takes on the Piña Colada.

The Piña Colada—a drink consisting of rum, coconut, lime and pineapple juice—has for too long been considered a symbol of low-brow cocktail culture, says Erick Castro, the owner of San Diego’s Polite Provisions and co-founder of Simple Serve.

It’s likely because over the years, the proliferation of Piña Coladas made with poor quality rum and sour mix all but knocked the drink from its rightful place among the respected classics. “And it’s a shame,” he adds, “because it’s such a proud, beautiful cocktail.”

Like so many drinks that come with a storied past, the original Piña Colada recipe is hard to nail down. One theory pays tribute to Puerto Rican pirate Roberto Cofresí, who supposedly served his crew a cocktail of rum, pineapple juice and coconut to boost morale prior to his capture in 1825, at which point, his secret recipe was lost. A more convincing account of the modern Piña Colada recipe credits Ramón “Monchito” Marrero Perez for inventing the drink in 1954—or somewhere between ‘52 and ‘57 anyway—while tending bar at the Caribe Hilton in San Juan, Puerto Rico. Then, there’s the Ramón Portas Mingot story that reports he created the modern Piña Colada in 1963 at the Barrachina Restaurant in Old San Juan.

Related Recipe

Erick Castro's Piña Colada

Erick Castro incorporates four rums into his Piña Colada recipe, in a nod to tiki tradition.

In addition to its plethora of origin stories, the Piña Colada is likewise a drink with a long list of recipe variations—not unlike the Daiquiri. Castro has tried a variety of different rums, compared both fresh and canned pineapple juices and put a countless number of house-made coconut creams to the test. “You have to use Coco Lopez. Nothing I’ve found has the creaminess and texture,” he says, noting that it’s an essential part of his recipe, which gets added depth from a blend of four rums—a nod to tiki tradition.

“Tiki guys have figured out that blending rums is the way to go,” says Castro. “They’ve known that since the ‘30s and ‘40s.”

Erick Castro's Piña Colada

Four rums, including Plantation 3 Stars white rum, make up the base of Erick Castro's Piña Colada.

The drink gets a dose of funk from a measure of rhum agricole.

Castro shakes the drink with a half ounce of pebble ice to improve the cocktail's texture.

Finally, the drink is topped with an orange slice, a brandied cherry and a pineapple frond.

Though most people make their Piña Coladas with white rum alone, Castro uses it primarily as a base: “We use Plantation 3 Stars white rum because it keeps the rum blend in harmony,” he says. To that, he adds a measure of Smith & Cross Navy Strength, a Jamaican overproof rum: “It has a little funk and heat that let’s you know why you’re drinking rum in the first place.” From there, Plantation Original Dark, which has a molasses base, offers sweetness, and tames the final addition of Clément Rhum Agricole Première Canne or Neisson Rhum Agricole Blanc. That’s added “because we want something grassy for the mid-palate,” Castro explains.

Along with a half ounce of lime juice—“the fresher the better”—one and a half ounces of pineapple juice and one and a half ounces of Coco Lopez, Castro also adds a three-quarter ounce or so of pebble ice to the shaking tin. The unorthodox move, he says, provides a very controlled amount of dilution and better integrates the ingredients, which have varying degrees of viscosity, into a cohesive solution. From there, he shakes the drink until the pebble ice has melted (though a blender, he says, works, too).

Coupled with Castro’s infectious enthusiasm for this oft-maligned drink, it’s hard to think of it as anything but regal, especially when served in a pebble ice-filled Hurricane glass, and garnished elegantly with an orange slice, a brandied cherry and a pineapple frond.

Low brow, it is not. And that’s sort of the point. “I wish more people out there would give the Piña Colada another chance,” says Castro. “Because it’s every bit as dignified as the Tom Collins, the Old-Fashioned and the Manhattan.”

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Amy C. Collins

Amy C. Collins writes about wine on her blog, Pig&Vine, and explores art, music, food and the creative life through conversation with craftsman on the podcast Pig&Vine Radio. She lives in New Orleans, Louisiana.

I’m partial to the Painkiller, personally, but a proper Pina Colada is pretty great. At Half-Step in Austin, we have a frozen Rhum Agricole Colada to finish out the summer.

Pina Colada

Cocktail recipe

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3 Ingredients

• 10 cl Pineapple Juice 10 cl Pineapple Juice 10 cl Pineapple Juice 100 ml Pineapple Juice 10 cl Pineapple Juice 3.33 oz Pineapple Juice
• 3 cl White Rum 3 cl White Rum 3 cl White Rum 30 ml White Rum 3 cl White Rum 1 oz White Rum
• 3 cl Coconut Cream 3 cl Coconut Cream 3 cl Coconut Cream 30 ml Coconut Cream 3 cl Coconut Cream 1 oz Coconut Cream

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In 1954, Ramon Perez first introduced the Pina Colada to customers in San Juan, Puerto Rico. It is said that he spent three months capturing "the sunny, tropical . ">How to make a pina colada https://www.youtube.com/embed/KfhufofonZo

Epic Guy Randy had always hated Pina Colada's until he made a fresh one for himself! No More drinking sun tan lotion! Almost everyone has heard of the Piña . ">How To Make A Piña Colada Cocktail | Epic Guys Bartending https://www.youtube.com/embed/-wea2usJIAA

How to make a Pina Colada The Pina Colada is one of the most well known tropical cocktails. Blended vs. Shaken! Check out the full recipe: . ">Pina Colada Cocktail Recipes: 2 Ways, Blended vs. Shaken!

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  Frozen Piña Colada Recipe

  

  • 5 mins
  • Prep: 5 mins,
  • Cook: 0 mins
  • Yield: 1 serving

  The piña colada is a very popular cocktail and one that you can serve blended or shaken. Either way, it's a great drink with the iconic flavor of pineapple and coconut backed by your favorite rum. In the world of tropical cocktails, it's one of the best and it's even better when you make it from scratch.

  The recipe is incredibly simple, requiring just a few common ingredients. Toss it all in the blender, give it a good whirl, and you will have the freshest piña colada possible. After the first taste, you'll kick yourself for ever buying a piña colada mix.

  Once you discover the wonder of a frozen piña colada, try the shaken version (it's even easier). You can also switch the rum out from brandy and enjoy a kappa colada. If you skip the booze altogether, you'll have yourself a coco colada. However you mix it up, this is one of the best drinks of summer.

  What You'll Need

  • 2 ounces
  • white rum
  • 3 ounces ​
  • pineapple juice
  • 1 1/2 ounces ​
  • cream of coconut
  • 1/4 ounce ​
  • fresh lime juice
  • 1 cup ice
  • Maraschino cherry for garnish
  • Pineapple wedge for garnish

  How to Make It

  1. Blend all the ingredients with ice until nice and smooth.
  2. Pour into a chilled hurricane glass.
  3. Garnish with a cherry and pineapple wedge. Pin the cherry to the pineapple with a cocktail skewer to create a garnish known as a "flag."

  If you would like the drink to be thicker, add more ice. For a thinner drink use less ice or add more juice.

  Choose Your Rum

  The blended piña colada is thick, luscious, and filled with flavor.

  Because of that, your choice of rum is not as critical here as it may be in other cocktails. Yet, as with any cocktail, the liquor you begin with is going to make a difference in the finished drink.

  For the best piña colada, choose a decent white rum. Consider stepping away from the best-known brands and pick up one that's a little more obscure. There are many great options beyond Bacardi and the like. Give ones like Shellback or Flor de Caña a try and see what you think.

  The great thing about exploring rum is that there are many reasonably priced options available. In most cases, you don't have to spend a fortune on rum to discover a new favorite.

  If you want to add a hint of flavor, opt for a flavored rum. You can either make your own fruit infusions or buy one that's ready to go. Brands like Brinley and Cruzan make some fun flavors that can add a nice background to this cocktail.

  Better Than a Piña Colada Mix?

  It's incredibly easy to pick up one of the many bottled piña colada mixes available. Why would you want to hassle with this recipe when it's all right there in a single bottle? First of all, we hardly think that four ingredients are asking too much. Secondly, we have to go back to the old adage that fresh is best.

  Many of the piña colada mixes you find at the liquor store leave a lot to be desired when it comes to flavor. They are often filled with artificial ingredients and preservatives to ensure they can sit on the shelf for months at a time (if not longer). Why subject yourself to that when it's just as easy to pick up a few inexpensive ingredients so you know what you're drinking?

  By creating the drink from scratch you can choose your proportions and have more control over the taste. Maybe you want to throw some fresh chunks of pineapple into the blender or use a coconut rum and a little less cream.

  With a recipe like this, you can make those choices and produce a better tasting, less expensive drink tailored to your personal taste. Besides, with a piña colada mix you're stuck with that one drink. If you buy cream of coconut and pineapple juice separately, a whole new list of cocktails is at your disposal.

  The Story of the Piña Colada

  The story goes that the piña colada was created in 1954 by Ramon "Monchito" Marrero Perez. At the time, he was a bartender at the Beachcomber Bar in the Caribe Hilton of San Juan, Puerto Rico. His intent was to capture the taste of the tropics in a glass and he did a wonderful job.

  Over the following decades, the cocktail was enjoyed by Caribbean travelers who brought tales of it home. However, it was not until the release of Rupert Holmes' 1979 hit song, "Escape," that the drink soared in popularity. Don't recognize the title? It is also called, quite appropriately, "The Piña Colada Song." If you need a reminder of it, just stop by karaoke night and you're almost sure to hear it.