Pina Colada recipe Pina Colada recipe Scan me to take me with you serve in 20% options Old-style recipe for this popular drink. The coconut cream needs to have the right consistancy, some find the alternative, coconut milk to be too thin, however you can add condensed milk to coconut milk to bring up it's thickness. Add pineapple juice if desired. 3 tbspcrushed pineapples Put all ingredients into an electric blender with 2 cups of crushed ice. Blend at a high speed for a short length of time. Strain into a collins glass and serve with a straw. More comments posted by ilda @ 12:12PM, 5/02/06 This is the bomb it is very delicious and it tastes wonderful, I love it!!! Coconut Milk vs. Coconut Cream posted by jbasil @ 10:44PM, 5/06/06 I made this using coconut milk, as in the recipe, and it was virtually undrinkable. When I blended it, the coconut particles separated out into a thick crust on top of the pineapple / rum. I noticed most other recipes call for coconut cream. I will try that next time.

Pineapple juice posted by form the tropic @ 06:30PM, 5/07/06 Where is the pineapple juice? Add a tbsp of condensed milk also. Finishing touches posted by Tom Jacobs @ 08:57PM, 5/07/06 As per the coconut milk separating... try a few different things, one is light coconut milk, shake the can like crazy before you add it. (I think this drink is way better with it and don't put any ice in coconut milk, and less fattening.) Also, use frozen pineapple and much less ice. I buy frozen pineapple chunks and don't put any ice in. Last thing, add a squirt of fresh lime juice. Practice... posted by Inalbis @ 01:25PM, 5/08/06 A nice drink. The second time I've done it, it came out just fine. I used chunks of fresh pineapple, and its important to blend all the ingredients together in the electric blender. I'll try diferent ingredients too, since the pina colada from the bottle tastes really better so far...

Compare and contrast posted by Katey @ 08:19PM, 5/20/06 I've only had VIRGIN Pina Coladas. I had one sip of the this recipe and I must say, they can taste pretty good. Captain Morgan posted by Mr. Morgan @ 09:01PM, 5/20/06 Captain Morgan rum is the best for this! Add vanilla ice cream posted by Miata @ 08:39AM, 5/30/06 Add vanilla ice cream when blending and put in the freezer. It makes a very delicious pina colada ice cream. I reckon Malibu is the best to use because it has a hint of coconut. What else do you need? Real recipe posted by Rosie @ 06:27PM, 5/31/06 This recipe is all wrong. I'm from Puerto Rico where we know how to make good pina coladas. You need Captain Morgan Spiced Rum, lots of ice, pineapple juice, and coconut cream. The coconut cream is the key to a really good pina colada. Modifications if you've already bought the ingredients listed...

posted by SimbaNala @ 07:01PM, 6/03/06 The original recipe as listed needed a lot of work to be served as the only mixed drink at a Hawaiian-themed wedding shower we threw. It was pretty tasty with 1 cup ice, 2 oz. rum, 1.5 oz coconut milk, and 4 oz. crushed pineapple. We agree with many of the other comments, including trying it with Captain Morgan's Spiced Rum and cream of coconut. Best recipe posted by Mariah @ 03:36PM, 6/04/06 Pina coladas are really good. I went to my friends party one time and the guy used ice, pineapple juice, and coconut milk. It was really good. I think coconut cream is better but if you don't agree have it your way. The Best posted by Manuel @ 02:31PM, 6/07/06 Pina Coladas made our party go with a swing. I will be making them again soon! If you're lazy and can find it...

posted by LJ @ 01:16PM, 6/14/06 For the coconut freaks, it really depends on taste.. some like more pineapple, some like more coconut.. here's a tip for the lazy who wish to use "additives" mixes... get TGI Friday's pina colada with rum.. then add more rum ( the rum you enjoy with it ) along with 2 tbspoons of diced pinapple, coconut rum OR cream OR milk, depending which agrees with you... then ice... then the fancy shmancy dressings.. and toss in the blender and give it a whirl... It is hard to find mixes that taste good... also it's hard to find someone who knows how to make a real good pina colada... i'm still trying like mad to make the best i've ever tasted.. Oh yes, watch out for mixes that smell more like shampoo than something edible. Rum posted by EO @ 09:04PM, 6/17/06 Great with Flor de Ca�±a Gran Reserva (7 year).

Help for the Pina Colada Recipe posted by Joan @ 07:36PM, 6/22/06 The recipe is basically good and adding condensed milk makes it creamier but try adding 5 tbsp of pineapple juice or crushed pineapple instead of 3 and you can use almost any rum you have as I used rum from the Virgin Islands which had a strong flavor and it was only slightly detectable as it should be. Yes posted by Pina gal @ 09:19PM, 6/23/06 I absolutely love pina coladas!! For a lighter version posted by Jenny @ 10:18PM, 6/30/06 I like the sweeter taste of the cream of coconut but not the calories. So, try coconut flavored non daily coffee creamer instead. Its a little harder to find than the more common flavors, but persevere. I also add a splash of sugar free cocunut syrup for a little stronger coconut flavor. I agree with those that like a little more pineapple too. Pina colada posted by Dianna @ 03:50PM, 7/07/06 I make the BEST pina colada around!!

I put coco. milk or coco. cream [doesn't matter which] and chunks of pineapple with the juice and vanilla icecream and ice into a blender and whiiirrrllll . It's a guarantee you're gonna LOVE it!! Add vanilla ice cream posted by Dianna @ 04:08PM, 7/07/06 The secret to a creamier pina colada is putting in the vanilla icecream. I think the pina colada I make is the best there is. I simply put in coco.milk or coco. cream (doesn't matter which) along with crushed pineapple w/ the juice and ice and blend it on high! YUMMYY. I don't put alcohol in it as I don't drink alcohol but you can put some in if you like. Virgin Pina Colada posted by Rosio @ 12:54PM, 7/14/06 Vanilla Ice Cream makes a big difference. I tried several recipes. The best of all is crushed pineapples (very cold or frozen), vanilla ice cream and the one and only coconut cream. Blend together and enjoy! YUMMY....... Can you use coconut rum?

posted by ard @ 10:26PM, 7/15/06 I was wondering if it tastes the same with coconut rum? Don't Let Komo Make Pina Coladas... posted by Josh @ 07:02PM, 7/20/06 ...although he's a bartender he really sucks balls at making pina coladas. What the fuck is his problem?? God damn it! Not sweet enough :( posted by ecoMaus @ 05:22PM, 7/27/06 Tried this recipe with fresh pineapple and it turned out not sweet enough. The rum dominated. Better try with coconut cream and pineapple juice next time! Believe me!!! Coco Lopez posted by Freshuan @ 07:56PM, 7/27/06 Use COCO LOPEZ for all coconut drink recipes, you will never even try anything else. Oh, and take it out of the can and put it in the fridge so it hardens a bit before blending. Enjoy the heavenly paradise Try this!! posted by David M. Haff @ 10:57AM, 7/29/06 Use Bacardi Dark Superior.

This rum has an old fashion flavor is is a really smooth sipping drink. Use a 2/3 a cup of crushed pineapple, 4/3 a cup of Coconut cream, and 8 Oz of the rum. my blender is a little over six cups and just put it all in ther and keep adding ice until the blender, on its highest speed appears to stop bleninding. These are not stong drinks and the blender is usually full to max when finished. Mmm Serving this drink posted by Bartender Bill @ 03:45AM, 8/03/06 Get a coconut shell for serving in, and an umbrella for looks... then put it in the fridge and serve cold with shaved cocunut and small chunks of pineapple thrown on top. And for sure use the Coconut cream. NO ICE CREAM. Cup of Frothy Goodness! posted by Pina Hoover @ 03:07PM, 8/05/06 My man just made me a pina colada, and damn is it good! It's just as good as when my man gives me something else I love. Creamy! White! Delicious! I could drink these all day every day.

In fact, I think I'm going to do just that. Great combo posted by Dave Harlow @ 03:11PM, 8/05/06 Try the above recipe and add some spicy chicken wings to snack on while watching "Animal House." It's a great way to spend a saturday morning!!! Bacardi Mixers in your frozen section posted by Stepha @ 04:27PM, 8/06/06 I think these are pretty good too! I like to add some ice cream and pinapple rings to float on top for me to chew on. The best pina coladas ever though where on Grand Bahama Island across from the Westin Resort, they chopped the coconuts in half emptied them out and made it w/ all fresh ingredients and gave u the coconut to chew on as a snack. Freshest is always best - but I think those frozen ones are best. Fresh is best posted by Das @ 06:57AM, 8/22/06 Best pina colada i had was in cuba and made with fresh coconut and pineapple mixed with ice the just add as much rum as you like !!

The Bahama Islands recipe Pina colada recipe posted by Rachel @ 02:53PM, 9/03/06 I absolutely love pina coladas. When I go to my private club, the bar maid doesn't have to ask what I want, she already knows. That's all I drink. I absolutely agree with the person from Puerto Rico who takes credit for her country being the originals in Pina Coladas. I changed the first recipe to the Puerto Rico one. Still have not found it posted by Shorty @ 01:22PM, 9/23/06 I have tried this recipe and it still does not taste right. Everytime I make it, it taste watery. I will try the condensed milk. For some reason when you order it in the resturants it is much creamier and coconuty. I have yet to find an excellent recipe. Thanks 4 tbsp of coconut milk 1/3 cup of Bacardi superior 1 and 1/2 cups of ice. Blend it up, pour it into a glass and let it sit for a minute. Then enjoy!

Indeed, posted by dude @ 04:02PM, 10/06/06 The coconut cream truely is the secret ingredient. Last week we couldn't find it so we just used the coconut milk from the recipe... needless to say we were dissapointed after having several restaraunt pina coladas. This week we finally found coco cream and it is MUCH thicker than the milk. Not the same stuff at all. Ah yes... posted by ozzzmmr @ 03:13PM, 10/15/06 Pina coladas are delicious, expecially luigi's italian ice pina coladas... they're so perfect, so flawless, and I hear if you consume more than 50 of them you can get drunk so it's just as good. And who wouldnt want to have 50 luigi's italian ice pina coladas? I know I would... pina coladas are god, tied with the shirley temple (non-virgin of course). It's a shame that tupac considers revenge the sweetest joy next to gettin' pussy, cuz pina coladas are better then sex.

Pretty good posted by Weekend Experimenter @ 11:57AM, 10/17/06 This was okay but I agree it's best with coconut cream. For a quick and good Pina Colada, although not authentic; Bacardi Frozen Pina Colada and follow the recipe but use Bacardi CoCo rum instea of light Bacardi. Then put Edys Pineapple/Coconut Ice Cream and serve with fresh pineapples & of course a cherry. Like I said not authentic, using store bought frozen PC but it's effective. Slight improvements posted by Flycastin1 @ 06:03PM, 10/18/06 Use cococut cream instead of coconut milk and top it off with whipped cream outta the can, perfecto. Needs coconut cream posted by subhuman85 @ 05:01PM, 10/25/06 Without coconut cream, it's not a Pina Colada. Use about 1.5 oz of canned coconut cream, 2 oz of rum (white or dark, your choice) and 2 oz of pineapple juice or 1 cup of pineapple chunks. That's all you need.

Yea posted by yea @ 10:57AM, 11/02/06 Try coco lopez coconut cream instead, it has a good recipe in the back too. Red Lobster Pina Coladas posted by Sherry Clark Thomas @ 11:52AM, 11/14/06 Can anyone tell me what goes into the Pina Coladas that they make at Red Lobster? Ace posted by bunny @ 04:49PM, 11/16/06 I love this drink. I use bought pineapple & coconut mixed juice for when im in a hurry! Pina colada posted by eric ortega @ 03:58PM, 11/20/06 This is great it was so good man. I loved it more than anything. You have to try it and you would die for it. Great posted by Mr. Smee @ 08:03PM, 11/22/06 This recipe is simple and very tasty! Mmm posted by Robert @ 08:06PM, 11/22/06 I really drank it.

It was GRRREEEAAAT! Condensed milk posted by Ray @ 06:14AM, 11/23/06 Try adding 3 tbsp of condensed milk to make it thicker and sweeter. Add Strawberries posted by M.S. @ 02:28PM, 12/03/06 I added 5 frozen strawberries, reduced the ice to 1 cup, and used pineapple juice(about4 tblsp) instead of crushed pineapples. This made a great drink! Good and easy pina colada with flavored rums posted by joyfromGa @ 02:19AM, 12/08/06 2 oz coconut rum and 1 oz pineapple rum (I like Cruzans) add as much or little pineapple juice, cream or condensed (to ur taste).. pour over ice in blender and blend.. delicious. Ice Cream posted by Apolonia @ 10:34PM, 12/23/06 I agree with the vanilla ice cream suggestions, it definitely made the pina colada frothy and sweet...not watery at all.

The recipe listed is ok for a mediocre pina colada but for an awesome one try pineapple juice, vanilla ice cream and coco Lopez. The ingredients will not separate as they do using plain ice in the ingredients. Measurements posted by Jack @ 04:00PM, 12/28/06 Great recipe but it would be helpful to give liquid measurements in mls because nobody other than Americans know what you mean by an oz. Lovely Jubberly posted by Del Boy @ 04:30PM, 12/30/06 Instead of some rum, you can use Bacardi. Some chunks of pineapple, Followed with some coconut cream or milk, plenty of ice, throw all that in the blender. Pour into a glass, and top it with an umberella, PERFECTO!!! Lovely Jubberly. Pinas recipe posted by barista @ 02:06AM, 1/03/07 Fab cocktail... also you can add a splash of triple sec to add some kick to the drink... yummy!

Milk vs cream posted by Thunderchild @ 03:40PM, 1/21/07 I think they taste better when mixed with Coco Lopez cream of coconut. The coconut milk makes the drink too thin. Too much ice posted by samsneed @ 06:05PM, 1/25/07 Use fresh ingredients. If you have a good blender, add coconut shavings. Almond slices also give it good mouth feel for nutty people. But the fresh pineaples are required. I also tried the condensed cream. Will be using this recipe in my resturaunt instead of the bottled stuff we have been using. Will let you know success in the summer..... Secret Ingredient posted by Monique @ 11:25AM, 1/28/07 Sangster's Coconut Rum Cream - Do yourself a favor and replace the coconut milk in this recipe with rum cream. Best drink posted by Ryan Mills @ 06:34PM, 2/16/07 This is the best drink i think i have ever had, it was nice and sweet but also was smooth. very good.

Try this variation posted by yesuthasen @ 09:06AM, 2/19/07 Put the soft flesh of a tender coconut through a blender and substitute for coconut milk and add a dash of tender coconut water... delicious and creamy. Pina Coladas posted by Clifford Duffy @ 04:17PM, 2/19/07 Awesome drink. I'll have lots of it! Spiffy posted by coconut @ 05:35PM, 3/03/07 oooh la la this is one spiffy drink! alli could say was yummy!!!! Pina Colada recipe posted by JKB62 @ 08:34PM, 3/07/07 When in Mexico, we had Pina Colada's served in a whole pineapple, garnished with toasted coconut and sprinkled with cinnamon. Yum!

Great combo indeed posted by CocoBreath @ 10:28PM, 3/08/07 "Try the above recipe and add some spicy chicken wings to snack on while watching "Animal House." It's a great way to spend a saturday morning!!!" What are ya, an alcho? Like it posted by Emily @ 10:47PM, 4/04/07 If you like the syrupy sweet pina coladas most restaraunts serve than you might not like this recipe. Personally, I think it's great. With all natural ingredients and no added sugar it's better for you than the premixed crap. I used light coconut milk, not as much ice and a few drops of vanilla. Yum. I've had better posted by tom @ 08:42PM, 4/05/07 The recipe tasted a wee bit watery, added some coconut cream and dark bacardi then it'd be better. Bet even coco rum might be tasty in it. Add the orange juice...

posted by Cobbweb @ 10:32AM, 4/06/07 I learned from locals on Eluthera to use equal portions of PC Mix or Coconut Cream, rum, orange juice and pinapple juice and a few fruit pieces, with the condensed milk. Blend with ice. Add the touch of the cherry. Needs sugar? Vanilla extract posted by c_girll @ 06:41PM, 4/15/07 I was surprised to know I already had all the ingredients in my house! I mixed it up.. Needed sugar.. Then I added some vanilla extract and then it was PERFECT! Good stuff posted by tyler @ 03:06PM, 4/26/07 I'm a sucker for pina coladas! and this was pretty good! (and to make it really good, use twice as much dark rum) Better (for you) recipe! posted by dncrgrl23 @ 03:18PM, 4/30/07 The best way to make this drink is with crushed pineapple, light rum, light coconut milk, simple syrup (sugar & water solution), and coconut extract for extra flavor.

Then freeze it in the freezer (scraping periodically) or use an ice cream maker to get the slushy consistency without diluting the drink with ice. This is MUCH healthier than using cream of coconut and also very tasty. One can of Coco Lopez has 75 grams of fat, 67 g of those being saturated fat!! More fat than you should consume in a whole day in just a couple of drinks. I make pina coladas for my friends all the time with this recipe and they love them. My first pina colada posted by Neil @ 08:18PM, 5/01/07 This friday i'm gonna make my first pina colada, just bought a new blender for this purpose, so im excited, anyways. After reading all the comments, i can see what is wrong with some of the methods. First off, the reason some methods are watery, or separation occurs, is because you need at least ONE ingredient that is thick, and/or creamy, this will give you the right consistency. The options are coconut cream, and some others such as, ice cream, half and half, condensed/evaporated milk.

The coconut cream seems like the best choice here, and its what im gonna use, or i may try half coconut cream, and half coconut milk, and adjust from there. Second, you need an ingredient that's gonna make it taste good. I would use the pineapple and its juice, plus either coco cream, or coco milk, or both. I'll throw some ice in the blender too. I will use the suggested light rum, i think. For presentation, you could add a pineapple slice to the rim of the glass, and throw a cherry on top, and serve with an umbrella and straw. Those are my thoughts, i'll come back friday or saturday with the results. Another version Splenda posted by Pina Colada Fan @ 05:54PM, 5/17/07 I added a bit of Splenda and voila, it was perfect. Otherwise it all depends on the natural sweetness of the pineapple, which is crucial for an excellent Pina Colada. Taste before adding sweeteners of any kind though. I also used a dry and light premium rum. Not too bad...

posted by Tryn for the first time @ 05:53PM, 5/27/07 We used 4 shots of coconut milk, 4 shots of rum, fresh pineapple, vanilla ice cream and ice, and blended it together in the blender. Not terrific...but not too bad, either. Where is the pineapple posted by alwaysworking! @ 10:38AM, 5/28/07 You do not need pineapple juice if you use fresh pineapple. I use the juice from fresh pineapple after cutting it up! This was a great recipe, and my husband also enjoyed this one! Wrong Glass posted by rabbit @ 08:53PM, 5/28/07 I think its meant to be served in a colada glass not a collins glass. Vanilla ice cream! posted by Kim @ 06:07PM, 5/29/07 Add a little vanilla ice cream and it's more like dessert! I found this to be the big secret at Grady's who use to make the best pina coladas around... less ice and add ice cream.

Nutmeg posted by Kris @ 02:56PM, 6/02/07 Try a sprinkle of fresh grated nutmeg on top, that's how they do it in the British Virgin Islands. Yumm! Better Recipe posted by Big Bartender @ 10:27PM, 6/10/07 Instead of gettin all that hard stuff, I just use Malibu Coconut Rum, half/half, some sugar, and pineapple juice, tastes great. Block Party Runner-up posted by BP @ 04:27PM, 6/14/07 I followed this recipe for a block party competition & nearly won!! I only lost because my presentation was baad (and yes presentation counted). Anyway, that was last year, I'm coming back this year with a BANG!! Same recipe, just eyeball it, you'll be fine. I used a few real coconuts just to say "It has real coconut milk" but I also used the canned coconut milk. I can't see how people are messing this up?!

The Best Pina Colada Ever posted by SLH @ 06:17PM, 6/24/07 I just came back from Puerto Rico and had the best Pina colada ever. The birthplace of the drink is a restaurant called Barrachina back in 1963. It is still up and running right in Old San Juan. Why mess with a good thing. It was great tasting, equally coconut and pineapple and just right in the sweetness. Frothy posted by joe @ 07:42PM, 8/06/07 Whats the best way to get it nice and frothyyyyyy??? My version works for me. posted by Kiwi @ 06:48AM, 8/11/07 In a Blender, 1 oz Heavy Whipping Cream (put in last) Blend well, makes enough to fill about a 16 oz glass. Give peas a chance posted by magnus sex-question? @ 04:33PM, 8/11/07 Great drink! We didn't have any ice so we garnished it with frozen peas...was grand. A little something.

posted by Tom @ 02:03AM, 8/23/07 Main ingredients: (RUM), chunky pineapple can, coconut cream (milk), and sugar (cane juice). Take the coconut cream and boil it on medium fire. Add sugar until the cream taste sweet. Make it a bit sweeter because the pineapple will dilute it. After the coconut cream is ready, pour in ice and pineapple and the sweet coconut cream. Cooking the cream will make the coconut finer, so it isn't thick. Barrachina in Old San Juan posted by nanomatrix @ 07:10PM, 9/01/07 We were down there about 5 years ago. I still remember sitting under those green umbrellas in the courtyard in the late afternoon. Those were the best Best Pina Coladas I have ever had. I also remember how completely smashed we got. They were so smooth and refreshing in the late heat of the day...

Pino Colada Piña Colada Cocktail - Small Screen Network The Cocktail Spirit with Robert Hess Piña Colada Cocktail It was on August 15, 1954, that Ramon “Monchito” Marrero Perez first introduced the Pina Colada to the customers of the Beachcomber Bar at the Caribe Hilton in San Juan, Puerto Rico. It is said that he spent three months working on it until he finally felt he had captured “the sunny, tropical flavor of Puerto Rico in a glass.” 2 oz white rum Rum Cocktails | Recipes for Mixed Drinks with Rum - The Bar UK | The Bar UK Zacapa® Rum Sugar cane first came to the Caribbean with Columbus on his second voyage in 1493, and by the late 17th century, when Captain Morgan was establishing his piratical reputation, rum was already widely known. Tradition suggests that Barbados is where rum making began, although Brazil was advanced in its rum production by the 1620s. And drinks from fermented sugar can juice are believed to have been made in ancient India and China.

In the 14th century, in what is modern day Iran, Marco Polo recorded a “very good wine of sugar” offered to him. After sugar cane is harvested, it is crushed to extract the sugar cane juice. In the case of Zacapa 23 and XO, the juice is then directly fermented. Most other rums convert it into molasses, which is fermented. Distillation then takes place by heating the liquid, and then passing through a condenser which quickly cools it, collecting the first part of the process – the heads – which tend to be discarded, as well as the end – the tails – but also capturing the most valued portion know as the hearts, which goes into quality rum. And then comes the ageing process, crucial to rum making in that time in barrel transforms light white rums like Pampero Blanco into dark sipping rums like Pampero Aniversario. Zacapa 23 is aged in three different types of barrels that have previously held whisky, wine and sherry, adding complex, fruity, chocolate notes as well as sweetness. Rum forms the basis of the great tropical cocktails.

The Cuba Libre , Daiquiri and Mojitos are the holy trinity of Cuban rum classics; more obviously tropical long drinks including the Mai Tai , the Hurricane and, of course, the Piña Colada , come from rum forming the main spirit base. Some modern classics, among them the Treacle, are based on the rich dark flavours of aged (añejo) rums. Today many bartenders tweak classic whisky cocktails such as the Manhattan and Old Fashioned by using aged rums such as Zacapa 23 . While the most popular rum serve is undoubtedly the rum and cola, connoisseurs prefer the classic Cuba Libre, enhanced with a hit of fresh lime. Rum, particularly Captain Morgan Original Spiced Gold, also blends perfectly with ginger ale, citrus and tropical fruit juices. 1 ounce chilled club soda How to make this recipe In a cocktail shaker, muddle the mint leaves, lime juice and Simple Syrup. Add ice, the rum, Grand Marnier and pineapple juice; shake. Strain into an ice-filled highball glass and top with the soda and mint sprig.

465748 recipes/mojito-pina-cocktails-2006 2013-12-06T23:38:02+00:00 Cocktails 2006 cocktail-party|cocktails|1 Reserve,mojito recipe,pina colada,rum drink,tropical drink,858 Club recipes,mojito-pina-cocktails-2006 465748 Close Piña Colada Cake | The Craving Chronicles The Craving Chronicles tags: baking , cake , dessert , recipe I don’t know about you, but I need a vacation. I need to be laying on a beach someplace warm and tropical, listening to ocean waves crashing on the shore and working on my golden bronze tan with not a care on my mind. I don’t know about you, but that’s not gonna happen for me anytime soon. Let’s face it – I’ve never ever been golden bronze tan in my life. So I decided to take my taste buds on a vacation instead. Did you know it’s pineapple season? Fresh pineapples are available in stores year round but peak growing season is March – July.

Which is why I’ve bought and consumed 2 whole fresh pineapples in less than a week. They’re so sweet and delicious I can’t stop myself! Nothing tastes more tropical to me than the combination of pineapple and coconut, like in the classic piña colada drink. Since it’s still on the chilly side here, I opted to go with the slightly warmer option of piña colada cake. This piña colada cake is a moist, coconut flavored yellow cake with bits of fresh juicy pineapple throughout, all topped with a coconut and pineapple glaze and toasted coconut. It’s a vacation for your tongue. For the few moments it takes you to eat a slice, you’ll feel like you’ve been whisked away to a tropical island. Piña Colada Cake Adapted from Smitten Kitchen Serves 8-12 Note: Cream of coconut is NOT the same coconut water or coconut milk. I used Coco Lopez cream of coconut for this recipe. It’s often found where you would buy cocktail mixers or in the ethnic foods aisle.

Cake Ingredients 1 stick (1/2 cup) unsalted butter, softened 1/4 cup light brown sugar 2 large eggs, at room temperature 2 tablespoon coconut rum or dark rum 1 teaspoon vanilla 1 cup cream of coconut, such as Coco Lopez heaping 1/2 cup (2 1/2 ounces) finely chopped fresh pineapple Glaze Ingredients 1 1/2 to 3 tablespoons pineapple juice 1 teaspoon coconut extract 1 cup shredded sweetened coconut, toasted* Directions * To toast coconut, spread shredded coconut in an even layer on a cookie sheet and bake at 300F, stirring every few minutes, for 10-15 minutes or until coconut is golden brown. Don’t walk away from the oven! The coconut will brown very quickly, so keep an eye on it. Set aside to cool. Preheat oven to 350°F. Butter and flour a 9-inch round cake pan, or spray with baking spray. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In the bowl of an electric mixer, cream butter and sugar with the paddle attachment until light and fluffy.

Beat in eggs one at a time, then add rum and vanilla. Add cream of coconut and beat. (Batter may look curdled – it’s OK.) On low speed, add half of the dry ingredients at a time, mixing and scraping down bowl between each addition, until just combined. Fold in fresh pineapple with a spatula. Spread batter (it will be thick) into prepared pan and bake at 350°F for 35-40 minutes, until the center springs back when touched and a toothpick comes out clean. Cool in pan on a wire rack for 10 minutes, then invert cake onto rack and cool to room temperature. Once cool, combine powdered sugar, 1 1/2 tablespoons of pineapple juice, coconut and vanilla extract in a small bowl. Stir until a thick (spreadable but not runny) glaze forms. If too thick, add up to another 1 1/2 tablespoons of pineapple juice. Pour glaze over cake, nudging it to the edges with a spatula. Sprinkle toasted coconut on top. Store tightly covered at room temperature. The Indispensables: Piña Colada Keep your favorite recipes & other stuff in one place, organized how you want.

Login or Join to save this now. The Indispensables: Piña Colada Contributed by Amy Zavatto Posted on Jun 11, 2015 Remember The Love Boat? Isaac the bartender gives this Piña Colada two guns up. (Illustration: George McCalman ) June is rum month at Liquor.com. Introducing The Indispensables : Liquor.com’s series devoted to the classic cocktails drinkers of every skill need in their arsenal. Each installment features one signature recipe, assembled from intel by the best bartenders. The Indispensables may not save the world, but they’ll sure rescue your cocktail hour. It’s appropriate that the Yachtsman, a tiki bar in Philadelphia, uses a thumbnail of ’80s-era Isaac as its Facebook profile pic. After all, the red-jacketed, finger-guns bartender from The Love Boat represents everything that’s both right and wrong about the go-big-garnish-or-go-home Piña Colada . The drink seems mildly goofy or, at least, not very sophisticated when thrown into the current landscape of demure Nick & Nora glasses and hand-crafted everything. But that’s why it’s good.

And some bartenders have begun lifting the Piña Colada out of its skipping-45, Rupert Holmes past . Finding the island roots of the coconut cream–laden Colada is complicated, as there’s more than one story told. Some say it was months in the making before its 1952 debut by one Ramon Marrero Perez, head barman for the Caribe Hilton in Old San Juan, Puerto Rico. But the Barrachina, also in Old San Juan, disagrees, having mounted an etched plaque on the building façade that claims their man, Ramon Portas Mingot, mixed the first rum-based, heady blend in 1963. What we do know is that sometime in the late 20th century, the drink took a quality dive. In the great book And a Bottle of Rum: A History of the New World in Ten Cocktails , Wayne Curtis devotes less than 100 uncomplimentary words to it.

The Piña Colada, “…I would classify as among the worst examples of the tiki cocktail….pineapple and coconut are the linebackers of the taste world, and can flatten the harshest of rums.” “Pineapple is the butter of the cocktail world—you can make anything smashingly delicious with it,” says barman and owner of Brooklyn’s Long Island Bar, Toby Cecchini. “Unfortunately, the Piña Colada became a symbol of shitty ’70s super-tacky cocktails that you get in a 40-ounce cup and wander about drinking on Bourbon Street.” About a year ago, Cecchini began serving an easy-to-sip shaken version in a coupe rather than the traditional va-va-voom namesake glass, and to his surprise, the drink has become a high-demand item. “If you put your hand to it and do it with care, almost anything can be made well.” At Philadelphia’s Yachtsman, bartender Phoebe Esman applies the blender method for her Piña Colada, which includes her own painstakingly house-made coconut cream with fresh pineapple, Don Q gold rum, and a bit of crushed ice to get the right creamy, cool consistency.

“The Piña Colada at the Yachtsman is a pretty straightforward operation,” says Esman. “I think the thing that makes ours different from others is the coconut cream and, of course, fresh pineapple instead of canned or juice or flavored syrup.” The same can be said for Portland, Oregon’s Hale Pele, which offers both a traditional rum version and one called the Chi-Chi with vodka, both of which employ fresh coconut cream and B.G. Reynolds Demerara syrup, created by owner-barman Blair Reynolds. “The extra richness in the syrup adds a more well-rounded sweetness, and using fresh pineapple gives it a nice acidic kick that really makes that coconut flavor pop.” Isaac would give it two guns up. Get the recipe for Liquor.com’s Piña Colada. Amy Zavatto is the author of The Architecture of the Cocktail, contributing editor to Imbibe, and the Deputy Editor of Edible Manhattan and Edible Brooklyn. She really, really, really likes whisk(e)y in all its lovely forms.

Cocktail Recipes Cocktails & Spirits It’s no surprise that the origin of the cocktail is muddled; some say the first was a medicinal rum drink made by British explorer Francis Drake in the 1500s while others point to the Sazerac, which was created by a New Orleans merchant in 1850. Regardless of what defined the “first”, cocktails have evolved to include a menu of spirited drinks ranging from boozy Manhattans to the fruity daiquiris. Cocktail culture has expanded, too: these days bartenders are as creative as chefs, showing the same dedication to using quality ingredients and pushing flavor boundaries. Spirits are the base of cocktails though many, like small-batch bourbons or bitter Italian amaros, are just as delicious when sipped on their own. Gin, tequila, Scotch whiskey, pick your poison: our F&W guide to cocktails and spirits has you covered with recipes for cocktails listed by spirit, season, and ingredient, plus how-to tips for mixing the best drinks and editor’s picks for where to drink next. Read More Does drinking cocktails make you less of a man? - Telegraph The Filter Does drinking cocktails make you less of a man?

Cocktails have a reputation for being less masculine than certain other drinks, yet even the much-derided Pina Colada is more manly than you'd think, say Tom Sandham and Ben McFarland Drinking thinkers: Steve Carrell and Ryan Gosling in Crazy Stupid Love Photo: Warner Bros Comments During a recent stag do, the Thinking Drinkers endured a tirade of abuse when ordering cocktails. The suggestion was this: by making such a bar call, in this case for a martini, a man becomes a bonafide w-----. The affront was spewed from the suspiciously mouthy betrothed, but rather than retort immediately, the tongue was held and instead reserved for the enjoyment of a decent drink, all the while safe in the knowledge this particular stag looked more of a w----- in his arseless chaps. Added to comments unspoken was the assertion that the stag’s impending marriage was potentially recruiting him into a wide/long/short-reaching club of onanists anyway. Even so, the allegation that any man ordering a cocktail is a "w-----" left a damp smear on the mind.

The smear was given licence to fester and gather mould over the following weeks, so that by the time of writing this, it is in need of airing. For some it might seem baffling there are still circles where ordering cocktail incites the sort of "bants" to get you excommunicated from the apparently "hard-drinking" fraternity. But there are (see opening paragraph). And the only reason we can suggest for the accusation is a lack of understanding of what a cocktail is and where it comes from. Because the reality is, rather than a choice for the dandy, self exhibitionist or effete, if we take a gander at its genesis the evidence reveals the cocktail is actually the choice for the hard drinker. Related Articles Thinking Drinkers: a beginner's guide to bourbon 03 May 2014 Early incarnations of the cocktail can be identified as far back as drinking became a pastime. The Romans, for example, mixed up vini gallici, lemon juice and a pinch of dried adder. They also drank turpentine and made men fight lions. But these were twists on wine drinking and if we associate cocktails with the distilled drinks, then the Persians provide a nice early reference.

They stirred up a potion in 900 that paved the way for the julep, an Arabic Julab, which included a spirit made from the sap of a tree and juice of poppy, or opium. We can’t condone adding heroin to your drinks, it’s not big or clever, even so, this is a properly punchy mix. The etymology of the word "cocktail" makes for a lengthy essay, but it came into more common parlance around the 18th century and was originally a drink comprising four ingredients. In 1806 the Balance and Columbian Repository defined a cocktail comprising “spirits of any kind, sugar, water, and bitters - vulgarly called a bittered sling”. The word "cocktail" has since been attributed to all manner of flamboyant mixed drinks, but in essence, it’s a very simple drink born out of a necessity to improve the flavour of something. Bitters are worth a second consideration and remain a ubiquitous ingredient in the cocktail. As the name would suggest, bitters do not make for a sweet ingredient, like, say, the Coca Cola you might use with your rum and coke.

Bitters appeared in 19th century drinks served in the morning to revive. They didn’t use Stella for this activity, since they needed something a bit more substantial and Stella wasn’t available. Bitters were particularly popular in America where the cocktail was an 18/19th century medicinal champion before a more social and very serious bar call. The Wild West was an important stomping ground for the cocktail and as men explored the frontier, poking cows and trapping beavers, they set up saloons so they could sip a mixed drink. Anyone who enjoyed Deadwood, an HBO classic throbbing with testosterone, might revisit and note the menu behind Al Swearengen’s bar, a splendid example of how cocktails were part of the Wild West rhetoric, his specials board replete with mixed drinks options. These drinks were for hardened drinkers and Al would’ve shot a man who called another a w----- for enjoying his whiskey fix. From 1860 to 1930 the cocktail enjoyed a "golden era" in America and then Europe and interestingly during that period America endured prohibition. Despite the daft ban on booze, many American cocktail drinkers rebelled and ran the risk of severe beatings by coppers to enjoy a mixed drink.

Anyone prepared to take a thump in the face for a cocktail (man or woman) is alright in our books. And while the 20th century saw some highs and lows for the cocktail, including a period in the 70s when even we admit there were some shocking concoctions travelling across the bar, it still gave us the Zombie, a drink mixing three types of rum and absinthe. Hardcore for sure. While this is a very brief overview of the history of the cocktail, if you need more evidence then it’s worth identifying some of the people who have enjoyed them over the centuries. The founding fathers of America and the leading lights of British politics amongst them – in 1798 a cocktail appeared on William Pitt’s enormous and unpaid bar tab. There are stars of screen like Humphrey Bogart who ate a martini glass for a bet, or leading lights of literature like the flag bearer for machismo Ernest Hemingway who fished off Cuba using hand grenades. Whether they were creative, intelligent, ambitious, inspirational, or simply hard, great men have historically enjoyed a cocktail. Still not convinced? Perhaps if you call it a "mixed drink" it’ll make you feel more comfortable ordering a cocktail.

For this is all it is. And a drink with a mixture of ingredients can mean anything - a gin and tonic, a rum and coke, dare we say it, a jagerbomb, a lager shandy even orange squash. It’s too easy to call someone a w----- these days, and there’s too much online bongo in the world to easily dodge the slur. But to level the put-down at a man who simply enjoys a proper drink is lazy and, frankly, ignorant. We have nothing against the lager drinker, we even champion our own in Hobo . We also enjoy a glass of wine. All we’re asking is you open your mind up a bit and don’t restrict yourself to monogamy in your drinking life, because if you’re that mouthy stag, you might well find yourself restricted in your love life. Martini The Martini is not a drink for w-----s. It’s exceptionally strong and a number of people order it because of its fame rather than understanding what it is. If you’ve never had the pleasure then give it a go, it makes a pint of lager look like a very safe option. History is also on its side as a manly choice.

It’s occasionally connected to the origins of the Martinez, a mixed drink that emerged in the late 1800s comprising vermouth and Old Tom gin with dashes of maraschino, sugar syrup and bitters. Served up in San Francisco it was not the choice of fancy dans and financiers, rather the grim and carved up miners during the gold rush who swapped nuggets for the drink before threatening to shoot the bartender to get their precious metal back. In the decades that followed it evolved into the simple gin and vermouth mix we are more familiar with, one that Winston Churchill drank while he orchestrated a defeat over the Nazis. Franklin D Roosevelt raised one while he battled a disabling illness to win an unprecedented four presidential campaigns, and it won the Cold War, President Reagan and Gorbachev managing a Martini before signing the nuclear arms treaty. And while he was a fictional character, James Bond drank them and was also pretty hard. Glass: cocktail 10ml Vermouth Stir the ingredients on ice and strain into the glass. With your garnish steer clear of limes unless you’ve got a penchant for the things. Or scurvy. You should go with an olive or a lemon twist.

If you’re going dry then enhance the savoury side with a few olives on a cocktail stick. Sazerac The ingredients alone here should scare any hardened drinker and if you’ve got an aversion to a cocktail glass then this will at least ease you into the world of a mixed drink. It comes in a rocks glass and if you can’t endorse the machismo of a rocks then you’re probably just an obstinate freak and we give up. Served at the Sazerac Coffee House in New Orleans in the 1850s it included the hit of Antoine Amedee Peychaud’s bitters and a substantial slug of whiskey. He made the stiff drink considerably stiffer by adding the stink of an outré liquid obstacle in absinthe. Whisky, bitters, absinthe. It’s large. For the serious sipper then, this is the king of cocktails but it’s great to aim, and indeed be, high. Glass: rocks 2 dashes Peychaud bitters Absinthe Pour a small amount of absinthe in the glass, coat the inside and discard it. Build slowly in the glass, stirring over ice as you do and garnish with a lemon zest.

Margarita There are plenty of alternative and largely unsubstantiated origin stories for this drink but we’ll go with Carlos "Danny" Herrera’s to support a rather outdated but apparently still relevant "manly drink" theory here. Herrera told anyone who would listen that he invented the margarita at the Rancho La Gloria Bar in Rosarito, Mexico, sometime between the late 30s and early 40s. And get this, he dreamt it up for a showgirl. When serving it he undoubtedly added a garnish of: “What’re you doing dancing here, darling? I can take you away from all this.” We’re not in the business of celebrating misogynistic stereotypes here, but for the benefit of those who berate the use of moisturiser, a man who invents a drink for a stripper is surely on message. But this is just the nub of the action because the margarita is the flagship cocktail for tequila, perhaps the most manly of all the spirits.

Sourced from the rugged lands of Mexico, using the bulb of the lethally leaved agave plant, hand picked by hard men with blades, this spirit has consistently proved itself to be the go to juice for the serious drinker. Glass: Margarita/martini 25ml Cointreau 25ml fresh Lime Juice Rim a chilled glass with salt then shake all ingredients hard over ice and strain into the glass. Garnish with a lime wedge. Pina Colada: a hard man's drink (Photo: AP) Pina Colada In the 1820s Puerto Rica’s Roberto Cofresi, a Puerto Rican pirate, was wreaking havoc in the Caribbean seas. He was bloodthirsty, no doubt, one of his favourite past times was nailing captives to the deck of his ship El Mosquito and while he was latterly seen as a Robin Hood, there’s little doubt he was a dastardly chap. He was also rum thirsty and served up a concoction of pineapple, coconut and sugar cane spirit to appease his antsy crew. This is the basis of a pina colada.

There are other stories about how this drink came to be, some more accurate perhaps, but what we’re saying here is that this oft derided camp classic was the choice of a cutthroat criminal. If you ever feel the need to defend this cocktail choice to a small minded flaming Sambuca shooter (why would you?), let them know as much. Glass: Hurricane

Question: Which spirit forms the basis of a Pina Colada cocktail ?
Answer: RUM