Recipe

My Favorite Pina Colada

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Photo by Sarah Shatz

Chef
merrill's Notes: I like more pineapple than coconut in my pina coladas, so I thought I'd add some fresh pineapple as well as pineapple juice. And after a few experiments, I found that a combination of coconut...
I like more pineapple than coconut in my pina coladas, so I thought I'd add some fresh pineapple as well as pineapple juice. And after a few experiments, I found that a combination of coconut milk and cream of coconut produced the right blend of sweetness and creaminess. A spritz of lime juice and a grating of fresh nutmeg were later additions.

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Makes 4 cocktails

3 oz light rum Ask a question about this ingredient

4 cups ice Ask a question about this ingredient

2/3 cup fresh pineapple chunks Ask a question about this ingredient

3 ounces cream of coconut Ask a question about this ingredient

2 ounces coconut milk Ask a question about this ingredient

4 ounces pineapple juice Ask a question about this ingredient

Juice of 1/2 large lime Ask a question about this ingredient

Pinch freshly grated nutmeg, plus more for garnish Ask a question about this ingredient

Combine all the ingredients in a blender (use a good, strong one that can crush ice) and blend until smooth. Add more ice or liquid to taste. Serve in a pretty glass with a shower of grated nutmeg, a lime wedge and maybe even a cocktail umbrella.
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5 Comments on My Favorite Pina Colada

irinaleibo added 6 months ago

I do a cheater's Pina Colada using Pineapple juice , Malibu coconut rum and ice in a blender!
But I lived in the caribbean and needed more Pina Coladas than most!
Cheers
irina

ChezShea added 3 months ago

I notice more and more that as a "cooking culture" we are often drawn to what is "Easy-peasy Lemon-Squeezy" or doing a recipe the "loriginal" long-way home.

I opt for both depending on the time squeeze and the seriousness of the occasion involved.

I love a short-cut now and then also.

Thanks Irina for simplifying a mid-week crisis with cocktails on board!

Thanks to Merrill for the sophisticated recipe with some notriorious difference.

I suppose it will alwaysalso matter to thedirector of the play who is in the audience as well.

Love the "retro-colada".... Thanks again

Chezshea