Pina Colada

⏳ Time

10 minutes

🥕 Ingredients

🍽️ Servings

Description

The Caribbean cocktail can be served in a spacious glass with a short stem, but it looks especially impressive when presented directly in a pineapple. The key to a perfect Pina Colada is the combination of flavors from rum, coconut, and pineapple, and you can creatively deviate from the rules in the details. For example, you can use two types of rum—dark and light. Instead of coconut cream, you can opt for either clear coconut milk or the white version with pulp. It's acceptable to substitute sugar syrup with sweetened condensed milk. You can even add a pinch of salt for a more balanced taste.

Ingredients

Pineapple - 1 piece
Coconut Liqueur - 2 spoons
Gingerbread-flavored syrup - 0 fl oz
Bacardi Lemon Rum - 1 fl oz
Marinated cherries - 1 piece

Step by Step guide

Step 1

Cut off the top part with the leaves from a large pineapple (choose a fruit with beautiful, undamaged leaves, as they will be needed for decoration) and set it aside.

Step 2

Using a special pineapple corer knife, extract the flesh (you will only need half for one serving; you can leave the other half for garnish or eat it right away), squeeze out 100 ml of juice, and strain it.

Step 3

Shake pineapple juice with rum, sugar syrup, and coconut cream several times in a shaker and pour it into a hollowed-out pineapple. For the perfect piña colada, use Puerto Rican Coco Lopez cream — it's thick and has a very rich flavor. You can buy ready-made sugar syrup or make it yourself by mixing sugar and water in a 1:1 or 1:2 ratio. You can also add ice, but it's not necessary.