Malibu Pineapple
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Nutritional information, Malibu Pineapple
Serving size: 2.5 fl. oz.
Servings per container: 10.1 (25.4 fl. oz.)
For additional nutritional information please follow this link.
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MALIBU Caribbean Rum with natural flavor. 21% - 24% Alc/Vol.
Malibu Bay Breeze
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The Malibu Bay Breeze is a drink that keeps it very simple. The flavors of coconut, cranberry and pineapple join forces to create a taste that’s a little bit sweet and a little bit tart. What’s not to love?
This drink is great for a girls’ night – a wonderful alternative to the usual Cosmo. But guys shouldn’t let that stop them – it’s on the sweet side, but if you make it with unblended, unsweetened cranberry juice, it’s surprisingly well-balanced. If you find the combination of coconut and pineapple tasty but just a little too cloying, this might be the perfect drink for you.
- 1 1/2 ounces Malibu coconut rum
- 2 ounces cranberry juice
- 2 ounces pineapple juice
Fill a shaker with ice, pour in all ingredients and shake until chilled. Strain the mixture into a martini glass.
Iceman
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Frozen Piña Colada Recipe
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- 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
- Blend all the ingredients with ice until nice and smooth.
- Pour into a chilled hurricane glass.
- 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.
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Top 10 Cocktails
1001 Cocktails - Copyright © 1997-2017
13 Great Caribbean Cocktails and Recipes
The Great Caribbean Cocktails and How to Make Them
Rum is the spirit of choice in the Caribbean: here's how to make more a dozen great Caribbean rum drinks -- and one with tequila! Read on to learn how to mix the national drinks of Puerto Rico (the Pina Colada) and Bermuda (the Dark 'n Stormy), a classic margarita from Mexico, and a trio of rum cocktails from Cuba - the Daiquiri, Mojito, and Cuba Libre.
The Bahama Mama (The Bahamas)
Not much is known about the origins of the Bahama Mama, but it's likely that this rum cocktail was born during the Bahamas' heyday as a smuggling base during Prohibition. A mix of dark and high-proof white rum, the Bahama Mama is more complex than it sounds, with recipes calling for coffee and coconut liqueur, lemon, and pineapple juice.
The Goombay Smash (Bahamas)
Born in the humble Blue Bee Bar on Great Turtle Cay in the Out Islands of the Bahamas, this potent libation contains four kinds of rum. Created by Blue Bee Bar founder Miss Emily, the Goombay Smash -- not the Bahama Mama -- is the national drink of the Bahamas. It's named after the traditional form of drum-oriented Bahamaian music, similar to calypso.
Rum Punch: Planter's Punch (Jamaica) and Bajan Punch (Barbados)
Caribbean Rum Punch began as a hybrid of Caribbean rum and a five-ingredient alcoholic "punch" brought over from India by British sailors in the mid-17th century. There are as many rum punches as islands in the Caribbean (or fishes in the sea), but the traditional Barbados mixing guidelines call for "One of Sour, Two of Sweet, Three of Strong, Four of Weak." The Planter's Punch is a mix of Jamaican rum, orange juice, pineapple juice, and grenadine; the Bajan variety includes a dash of Angostura bitters and nutmeg.
The Pina Colada (Cuba/Puerto Rico)
Possibly the most famous Caribbean cocktail on the planet, the national drink of Puerto Rico is traditionally served on the rocks and has a strong pineapple flavor. Most people are more familiar with the smoother frozen variety, which tends to favor the coconut flavor over the pineapple. Despite the drink's lofty official status in Puerto Rico, the pina colada may have actually been born in nearby Cuba, but both the Caribe Hilton and the Barrachina restaurant in San Juan claim to be the birthplace of the drink.
The Mojito (Cuba)
Cuba is the undisputed birthplace of the mojito, and the mix of rum, limes, sugar, sparkling water, and spearmint may date back to the earliest days of rum production in the Caribbean. Ernest Hemingway, the famous writer who lived in Cuba as well as Key West, helped make the drink famous by writing about his days drinking mojitos at Havana's La Bodeguita del Medio bar, which still served the drink to tourists today.
The Daiquiri (Cuba)
It's appropriate that the Daiquiri may have been named for a beach (near Santiago, Cuba). The basic mix of gum sugar, lime, and white rum has endless varieties (including being flavored with bananas, a popular variation). The daiquiri gained its international fame when served to tourists at Havana's El Floridita bar in the 1950s -- that version was flavored with maraschino cherry liqueur, and you can still order one today at the bar in Old Havana.
The Cuba Libre (Cuba)
The Cuba Libre is a slight variation on the Rum and Coke -- just add limes and lime juice. The name of the drink dates back to the time of the Spanish-American War, when American troops were in Cuba to "liberate" the island from Spanish colonialism. The popularity of rum and coke goes far beyond Cuba in the Caribbean: stop in any roadside rum shop and you'll be served a glass of rum and a bottle or can of cola -- feel free to drink them separately or mix them together.
The Painkiller (British Virgin Islands)
Invented at the Soggy Dollar Bar on Jost Van Dyke in the British Virgin Islands, the Painkiller is a mix of dark rum (traditionally Pusser's, distilled in the BVI and known as the rum of Britain's Royal Navy), pineapple juice, orange juice, sweet coconut cream, and shaved ice. Top it off with a sprinkle of nutmeg, a common Caribbean spice. If you want an easy shortcut, Pusser's makes a painkiller mix -- just add rum.
The Dark and Stormy (Bermuda)
The Dark and Stormy is nearly synonymous with Bermuda, and purists will tell you that the only way to drink one is to use the original ingredients: dark Gosling's rum and Barritt's ginger beer, both originating in Bermuda.
Ti Punch (French Caribbean)
The unique "rhum agricole" of French Martinique and Guadeloupe is the key to the flavor of the Ti Punch, a simple mix of white rum, cane sugar, and lime.
Unlike similar rum/sugar/lime drinks of the Caribbean, the Ti Punch is traditionally served straight, not over ice, and as an aperitif. Order one in the French Caribbean and your bartender is likely to set before you a glass of rum, some sugar syrup and a lime: feel free to mix your drink as strong as you like (I prefer mine less sweet, to let the unique taste of the rum -- made directly from sugar cane, not molasses -- to shine through). You can also get a Ti Punch in St. Barths, St. Martin or Haiti.
The Rum Runner (Florida Keys)
The Rum Runner is a relatively modern drink, invented by "Tiki John" Ebert of the Holiday Isle Resort in Islamorada in the Florida Keys in 1972. In a story that will warm the heart of any bar owner, Ebert found an excessive amount of blackberry brandy, banana liqueur, and 151-proof rum in a storeroom and decided to create a new drink. The Holiday Isle Resort remains a popular Keys vacation spot, located at Mile Marker 84.5 on the Overseas Highway.
The Margarita (Mexico)
One of the great pleasures of visiting towns like Playa del Carmen in the Mexican Caribbean is browsing the local tequila shops with their seemingly endless selection of this agave-based liquor. The world's most popular tequila drink, the margarita, often gets dumbed down into a sweet frozen concoction without a hint of lime juice, but try making one with top-shelf tequila, fresh lime, and triple sec and you'll understand why this classic Mexican cocktail, developed in the 1930s, is still so beloved.
Pina Colada Drink Recipes
When searching for Pina Colada drink recipes, you will find an amazing array of different ways to put together this classic cocktail. No matter how you concoct this drink, you are guaranteed to be transported to a tropical location, if only for a brief moment. In fact, this drink is so popular in the tropics that it is the official beverage of the island of Puerto Rico.
About the Pina Colada
In Spanish, Pina Colada means "strained pineapple". This sweet drink is a rum-based cocktail crafted with coconut cream and pineapple juice. It is usually blended with ice and garnished with either a pineapple wedge or a cherry.
History of the Pina Colada
The origin of this tropical cocktail, as with most cocktails, is debatable. One story dictates that it was invented by Ramon "Monchito" Marrero at the Caribe Hilton's Beachcomber Bar in San Juan, Puerto Rico. The hotel wanted him to create a signature drink that would be worthy of its high-end clientele. Another story states that a pirate named Roberto Cofresi created a cocktail with coconut, pineapple and white rum in order to boost his crew's morale.
One Puerto Rican restaurant, Barrachina, also claims to be the birthplace of this cocktail. The story goes that Mr. Barrachina met a bartender named Ramon Portas Mingot on a trip to South America. Ramon eventually moved to Puerto Rico to work for Mr. Barrachina and, while there, blended a drink of pineapple juice, coconut cream, ice and condensed milk.
A final story relays that Hilton employee Ricardo Gracia, who was working at the Caribe Hilton in San Juan, Puerto Rico, invented the drink when the coconut cutters' union went on strike. Rumor has it that when the coconut supply was eliminated, this resourceful bartender decided to add some pineapple to a little coconut and rum for the ultimate balance of sweetness and acidity.
About Coconut Cream
Coconut cream is one of the key ingredients for a Pina Colada. It isn't an easy ingredient to find, but it is essential if you are determined to make an authentic version of this cocktail. Coconut cream is similar to coconut milk, but it contains less water and creates a thicker consistency.
You can make your own coconut cream by simmering two cups of shredded, unsweetened coconut in two cups of milk until the mixture is frothy. Strain this mixture through a cheesecloth, squeezing out as much liquid as possible, and toss the coconut. Refrigerate the coconut milk until it sets. The coconut cream will rise to the top of the milk. Strain this off, and use it in your cocktail.
A Selection of Pina Colada Drink Recipes
There are many ways to make a Pina Colada. Here are a few excellent Pina Colda drink recipes.
Old-Style Pina Colada
- 3 ounces light rum
- 3 teaspoons coconut cream
- 3 teaspoons crushed pineapple
- Put all of the ingredients into a blender with two cups of crushed ice.
- Blend until the drink is a thick, creamy consistency.
- Strain the mix into a glass, and serve with a straw and a pineapple wedge or maraschino cherry.
If you can't find coconut cream, add some condensed milk to coconut milk for a thick consistency.
Pina Colada with Coconut Rum
This recipe doesn't need coconut milk because it uses coconut rum for the flavor and cream for the consistency.
- 4 ounces coconut rum, such as Malibu or your personal favorite
- 4 ounces pineapple juice
- 2 ounces cream
- Combine all the ingredients in a glass with crushed ice.
- Mix well, and strain into a glass.
- Garnish the beverage with a pineapple slice.
Pina Colada with Dark Rum
Adding dark rum provides a richer depth to this drink.
- 2 ounces dark rum
- 1/2 cup pineapple juice
- 1 1/2 ounces coconut cream
- Pineapple for garnish
- Place all the ingredients into a blender with two cups of crushed ice.
- Blend until you achieve a creamy consistency.
- Strain the beverage into a hurricane glass and garnish with a pineapple wedge.
Now you have plenty of Pina Colada drink recipes. Give each one a try and decide which one you prefer.
Dawa (African Cocktail)
Recipe by NcMysteryShopper
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Dawa (African Cocktail)
SERVES:
Ingredients Nutrition
- 1 teaspoon sugar or 1 tablespoon brown sugar
- 2 fluid ounces vodka
- crushed ice cube
- 1 whole lime, quarter with skin on
- 1 dawa stick, twisted in creamed honey
Directions
- Put lime and sugar into a whisky tumbler.
- Crush limes slightly, add ice and pour in the vodka.
- At this point you twist a dawa stick into some honey and add the stick to the drink. A wooden honey stick or other type of stick twisted in honey will work.
- Muddle limes with dawa or honey stick. The more you crush the limes into the mixture and stir the sweeter the taste.
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Nutrition Info
Serving Size: 1 (149 g)
Servings Per Recipe: 1
Amt. Per Serving % Daily Value Calories 164.8 Calories from Fat 1 1% Total Fat 0.1 g 0% Saturated Fat 0 g 0% Cholesterol 0 mg 0% Sodium 1.9 mg 0% Total Carbohydrate 11.3 g 3% Dietary Fiber 1.9 g 7% Sugars 5.3 g 21% Protein 0.5 g 0%
4 Tips for Making the Perfect Pina Colada
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- 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
- Pour the ingredients into a cocktail shaker filled with ice.
- Shake well.
- Strain into a chilled cocktail or collins glass.
- 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).
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