The classic piña colada is a wondrous thing full of sublime tropical flavor a wealth of pleasures. Made well, this can create fond memories of great times. If you can’t have a good time with a Piña Colada to sip, your life’s not worth living. These are just fantastic drinks.
Originally created in Puerto Rico, the colada recipe has been adapted, twisted, rung through the washer, spun dry and hung out on the line for more than 50 years, creating innumerable variations, all of which have their own unique, particular attributes.
The actual piña colada is usually created using cream of coconut, rum as well as pineapple, typically served shaken along with ice or even blended thoroughly. This specific delectable mix of refreshing traditional pineapple juice, rum and coconut cream is definitely one of the most well-liked beverages around Hawaii. Rum is actually a spirit typically made out of sugar cane. Quite a few rums are created out of sugar cane juice while some are made out of molasses, the actual byproduct in the sugar making process. Some rum is done out of mixes of sugar cane juice, cane syrup, along with molasses, in different mixtures. In accordance with gurus, the best rums are produced under the strict guidance of an skilled distiller and from fresh raw materials. Although most standard recipes call for light rum, many people claim that dark rum or amber rum will be fantastic in these recipes.
Now there tend to be many men and women declaring to have invented the piña colada, and generally there are generally many tested recipes associated with the best way for you to make your piña colada. The real popularity of the cocktail started in Puerto Rico in the later seventies, nevertheless the first acknowledged report can be traced back to the 1800s. A variety of versions has made it into the world-renowned drink. A lot of men and women prefer frozen piña coladas. It is really just about just like having a frosty or maybe some sort of smoothie.
Exceptional, no matter how it’s varied.
- 1 1/2 ounces light rum
- 2 ounces Coco Lopez cream of coconut
- 2 ounces pineapple juice
- 1 Cup crushed ice
- Pour rum, cream of coconut and pineapple juice into a blender with one cup of crushed ice.
- Blend until smooth.
- Garnish with a slice of pineapple and a maraschino cherry, and serve.