How to make a perfect Piña Colada in lockdown.
The Piña Colada is without doubt the go to beach cocktail. There is something about the sweet, creamy, fruity concoction that perfectly pairs with +30 degree heat, a deckchair and a cocktail umbrella.
But for now the lure of the beach holiday is away from our reach... thanks COVID! That's not to say we can't enjoy this great cocktail when the sun is beaming in the comfort of our backyard.
The below Pina Colada recipe factors in limited/cupboard ingredients and replaces orange liquor with fresh orange. So grab your nutribullet and lets make something super tasty out of it for a change.
Serves - 2
Ingredients
75ml (3 shots) x Rum
100ml Coconut Cream
3x tsp Demerara Sugar
2x Tinned Pineapple Wheels
75ml x Pineapple Juice
1/2 a Lime (squeezed)
1/2 a Orange (squeezed)
Ice
Equipment Needed
Nutribullet or some kind of smoothie blender
Knife & Board
Method
Pour the rum, pineapple juice and coconut cream into the blender. Using dry coconut? break up about 30g with 100ml of hot water and stir until dissolved into a thick paste, then add to the blender.
Squeeze in the fruit juice (discard skin and seeds), chuck in the pineapple wheels and sugar.
Finally add a good handful of ice, be generous.
Blend for a minute.
Add three cubes of ice to each glass, pour in the delicious Lockdown Piña Colada and add half a pineapple wheel to garnish.
Next get yourself out in the garden, close your eyes, take a swig and pretend you are in the Caribbean. Bliss!
For the real deal Piña Colada recipe check it out here.
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