Piña Colada Recipe by Peggy Holden
By Peggy Holden, Tiki Cocktails: 80 Super Summery Drinks
Ingredients
- 1 ounce gold rum
- 1 ounce white rum
- 1¾ ounces coconut milk
- 1¼ ounces simple syrup (recipe below)
- 2½ ounces pineapple juice, fresh if possible
- ¾ ounces freshly squeezed lime juice
- 3 teaspoons thick heavy cream
- Pineapple wedge, maraschino cherry and cocktail umbrella, for garnish
- Simple Syrup:
- 17 ounces water
- 2 cups sugar
Procedure
Place the ingredients (except the garnish) in a high speed blender with 1 cup ice. Pulse until the ice is crushed. Pour into a glass and garnish with a pineapple wedge, maraschino cherry and cocktail umbrella.
To make the simple syrup: In a small saucepan, bring water to a boil. Add the sugar and stir until dissolved. Remove from the heat and set aside to cool. Pour into a sterilized bottle of jar. This simple syrup will keep in the fridge for up to a month.
To make the simple syrup: In a small saucepan, bring water to a boil. Add the sugar and stir until dissolved. Remove from the heat and set aside to cool. Pour into a sterilized bottle of jar. This simple syrup will keep in the fridge for up to a month.