How Do I Make A Pina Colada

Add the bacardi superior rum 3.

Pour into a glass ice included garnish with pineapple wedges and serve. Combine rum with unsweetened pineapple juice you can sub in 3 ounces crushed or whole pineapple and coconut cream in a blender. Add 3 2oz 90g seven 1 inch 2 5 cm cubes frozen pineapple chunks to the drink and blend with the other ingredients. Give a good shake about 20 30 seconds.

Pour the light rum pineapple juice and cream of coconut into a cocktail shaker filled with ice. Garnish with an orange slice a brandied cherry. The hotel claims to have invented the piña coladas as a welcome drink for guests in 1954. The drink made with fresh pineapple is naturally thicker and tastes intensely of pineapple.

For a slightly stronger flavor use a mix of white and dark rum. When thoroughly shaken the drink should be creamy with a luscious foam from the pineapple juice. Shake well for at least 30 seconds. Combine all ingredients in a mixing tin and shake with 0 5 oz pebble ice to dissolve.

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An unanticipated problem was encountered check back soon and try again. Pour into a tall glass and garnish as you like. 120 ml of unsweetened pineapple juice and pour them into your blender. Strain into a chilled hurricane glass filled with pebble ice.

In 1954 ramon perez first introduced the pina colada to customers in san juan puerto rico. Pulse all the ingredients along with a handful of ice in a blender until smooth. It is said that he spent three months capturing the sunny trop. The caribe hilton opened in 1949 and got a 150 million makeover in 2019.

Measure out 2 oz. Fill a shaker with ice and add all the ingredients. Place the pineapple chunks reserving one for a garnish into a blender and add the caster sugar and the coconut cream 2. To make the drink with fresh pineapple you need to freeze pineapple chunks.

60 ml of white rum 2 oz. For a slightly less sweet colada squeeze the juice of a lime wedge into the shaker. If you want a thicker. 60 ml of coconut cream 1 oz.