There’s no such a thing as “too much rum".😬😬😬One more on the books!! Substitute 1 Oz orange juice and 1 Oz lime juice and you have the perfect Piña Colada! Otherwise this is a pretty standard recipe :) I also enjoy serving them shaken and not frozen. Please do consider enjoying this excellently curated recipe with Old Lahaina light and dark rum.Īs a former bartender I don't put lime in mine but I do put a float of Kahlua. When one freezes a whole prepared (peeled and cored) pineapple, instead of the suggested cubed pineapple, one WILL require a Milwaukee Hackzall to reduce said whole prepared pineapple to appropriate portions such that they are amenable to processing in a Vitamix. Very good, but here's a shortcut: use Hagan Daz pineapple coconut ice cream in addition to or in lieu of the coco lopez.there's your creaminess!!!!!Īs is the case with all bon appétit “best“ recipes, this piña colada suggestion did not disappoint. I added the contents of one passion fruit seeds and all. Simply the best, my fiance and I have made most of our friends serving this at parties. We followed the recipe as written and it came out very close to those we have enjoyed in Aruba and all over the Caribbean. It is now September 5 and it is a high of 68 degrees, other than that the Pina's are great. For me in a city near Los Angeles it was 111. The review below notes it was 68 on this date in Illinois. If you don't have room in your freezer for the blender, I transferred the blender mixture to a ziploc freezer bag and then back to the blender, and it worked perfectly. If you’re short on time or freezer space but still hoping for a tropical drink at home, this bird of paradise cocktail recipe with rum, pineapple juice, and Aperol comes together quickly, as does a mai tai or a mojito.Įditor’s note: This recipe was originally published in February 2016. No matter where (or when) you’re serving this frozen cocktail, a little umbrella is a nice finishing touch. Freeze the mixture (yes, in its blender cup!), then blitz again to reach a creamy consistency that can’t be beat-no giant machine with a twisting arm required. This version owes its richness to both cream of coconut and coconut milk, which get blitzed along with the other piña colada ingredients. bag of frozen pineapple chunks will work. Using fresh pineapple slices will add extra brightness to the drink if you can’t find a good one, an 8-oz. You’ll need a good amount of freezer room, so clear some space on an easy-to-access shelf before you get started.
You’ll need a blender to achieve this rum cocktail’s coveted slushie-like texture. When made with care, the preeminent summer drink balances sweetness and tang, has a creamy coconut edge, and packs a punch. This frozen piña colada recipe is more dignified-but no less fun. Forget hurricane glasses overflowing with a sticky-sweet concoction of sugary mixers and subpar booze.
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