How To Make a Piňa Colada
The Piňa Colada is an institution. One of the few survivors of the 1980's craze for over-the-top tropical cocktails and garish garnishes, it is nevertheless a modern classic. Made with quality ingredients to a balanced recipe it can be a delicious throwback to a bygone era.
What you'll need:
Malibu coconut liqueur (optional)
Pineapple wedge to garnish
Into an ice-filled mixing glass pour 37.5ml/1.2oz of good quality golden rum such as Havana Club or Bacardi 8 year-old.
Add 15ml/0.50oz of Malibu coconut liqueur. This can be left out if you prefer, in which case you should use 50ml/1.5oz of golden rum rather than the 37.5ml/1.2oz as recommended above.
Add 25ml/.75oz of both coconut milk and fresh pineapple juice.
Place the Boston tin on top of the mixing glass and ensure a good seal. Shake the mixture until the outside of the tin frosts over.
Strain the mixture into a pre-chilled Collins or Colada glass. Garnish with a fresh pineapple wedge and straws.
Made with care and the best available ingredients, the Piňa Colada is a cocktail equally at home on the beach or in a sophisticated bar.
Use a smooth golden rum rather than a fiery white rum. This will ensure a smoothness to match the creamy nature of the drink.
Both the pineapple juice and coconut milk should be as fresh as possible.