By Peggy Holden, Tiki Cocktails: 80 Super Summery Drinks
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Piña Colada Recipe by Peggy Holden
By Peggy Holden, Tiki Cocktails: 80 Super Summery Drinks
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Yield/Serves:
Makes 1 cocktail
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
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.
