Recipe for a Fresh Pina Colada
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  • As a former bartender, I think I sometimes take it for granted that drink recipes that may seem simple to me aren't as commonly known to the general public
  • The pina colada was definitely the most popular colada I served during my several years of bartending
  • I like to garnish my pina coladas with whipped cream and a cherry, to give it a little extra flair, and an even sweeter quality
  • This is truly a simple recipe, once you're aware of the ingredients, and I would recommend it for anyone throwing a summer party
  • It takes a little more work, but I can pretty much guarantee your guests will be impressed

    • by Davis Tucker
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      As a former bartender, I think I sometimes take it for granted that drink recipes that may seem simple to me aren’t as commonly known to the general public. I think the pina colada falls into this category. I think the first thing you should understand is what the actual ingredients are that make a colada a colada, because I think a lot of people are actually confused by the word colada. Rum and cream of coconut are the basic ingredients used in most coladas. The “pina” in pina colada means pineapple. So in American terms, the recipe I’m giving you for a pina colada is the recipe for a pineapple colada. The pina colada was definitely the most popular colada I served during my several years of bartending. Especially

      when I was bartending in the United States Virgin Islands.

      Here are the ingredients you’ll need to make a fresh pina colada:

      1 ounce light rum 1/2 ounce cream of coconut 2 ounces pineapple juice 1/4 cup fresh pineapple slices

      I should have also already mentioned that you’ll need a blender, because the pina colada is a frozen concoction. Once you’ve assembled all of your ingredients, simply combine all of your ingredients in the blender, add ice, and blend until smooth. Next, choose your favorite glass, pour, and serve. I like to garnish my pina coladas with whipped cream and a cherry, to give it a little extra flair, and an even sweeter quality. I also prefer to serve my fresh pina coladas in a hurricane glass, because I think a hurricane glass gives it more ...


      • of an exotic appearance. Sometimes visualization is key, and a hurricane glass can be the key to making your guests feel like they’re on an island, even if they’re only in someone’s backyard.

        This is truly a simple recipe, once you’re aware of the ingredients, and I would recommend it for anyone throwing a summer party. I’ve met very few people who didn’t like pina coladas. I would also suggest that you can be creative with this recipe, and substitute whatever brand of rum you like, whether it be light or dark. You can even use a combination of light and dark rums. I prefer using Cruzan light rum when I’m making fresh pina coladas, but I’ve also substituted coconut flavored rum on occasion. You can also be liberal with your

        ingredient measurements, and adjust them according to personal taste.

        For optimal taste, I’ve found that you should blend your ingredients until your colada is smooth and creamy. It may take a little trial and error to master the blender, but I think you’ll find that the fresh pina colada tastes best if the texture of the drink is not actually too thin and not actually too thick. Overall, I think it’s a fun drink to make, and a fun drink to taste. Here’s one last secret for this recipe if you really want to go overboard, and impress your guests. I learned this in the islands. Instead of using a glass, substitute and actual cored out pineapple. It takes a little more work, but I can pretty much guarantee your guests will be impressed!

        Cheers!




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