I’m still on tropics time and wanted to reintroduce your taste buds to a smooth and creamy classic: the Pina Colada. Banish from your memory the frozen Bacardi pre-mixed Pina Colada canisters popular in the ’80s. Those blended abominations were too sweet and tasted of artificial coconut.
The real deal, however, made with coconut cream, pineapple juice and rum, is delightful, especially if you’re enjoying it al fresco in Costa Rica. Oh, and the climate there is perfect for a blended, boozy coconut-flavoured slushie. We enjoyed this drink on the patio at Gingerbread restaurant in Nuevo Arenal. I didn’t get their recipe, but I searched up a great one, below.
Yes, I like Pina Coladas. Getting caught in the rain? Not so much…
Pina Colada
- 1-1/2 oz coconut cream
- 1-1/2 oz pineapple juice
- 1 oz aged rum
- 1 oz coconut rum
- Splash coconut milk (optional)
- Garnish: Pineapple wedge
Method: Combine all ingredients (except garnish) in a blender. Add 1 cup of ice and blend until smooth. Pour contents into a hurricane glass and garnish with a pineapple wedge.
— Recipe courtesy Epicurious
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