A splash of cachaca adds some Latin flavor, lime adds a citrusy bite while a splash of fresh cream makes this Pina Colada creamy white.
Pina Colada (IBA)
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A splash of cachaca adds some Latin flavor, lime adds a citrusy bite while a splash of fresh cream makes this Pina Colada creamy white.
Recipe Source
Recipe source: International Bartenders Association
Photo: Difford's Guide (https://cdn.diffordsguide.com/contrib/stock-images/2015/7/33/2015dfd013f4471303b347065344c6cc6f3e.jpg)
Ingredients: Pina Colada (IBA)
Ingredients
Rum - White · ingredient
Pineapple Juice · ingredient
Prep: Fresh
Coconut Cream · ingredient
Garnish
Cherry · supply
Pineapple Wedge · supply
1
Umbrella / Parasol · supply
Show 1
Drinkware
1
Collins · tool
Show 1
1
Goblet · tool
Show 1
1
Highball · tool
Show 1
1
Hurricane · tool
Show 1
Tool
1
Blender · tool
Show 1
Steps: Pina Colada (IBA)
1
Blend
2 min
Blend all the ingredients with ice in an electric blender, pour into a glass.
Blend with crushed ice for a frozen consistency. Don't over-blend — you want texture.
Recommended Rum - White
Materials
1
Bacardi Carta Blanca / Superior White Rum · ingredient
Show 1
Captain Morgan White Rum · ingredient
The white rum from Captain Morgan, named after the famous Welsh swashbuckler who became the governor of Jamaica.
Ziami Platinum Rum · ingredient
40.0% ABV; Source: Ziami Rum (https://www.ziamirum.com)
cocktail · recipe
Pina Colada (IBA)
5 min · 1 cocktail
Origin
Puerto Rico, 1950s-1960s. Created at the Caribe Hilton Hotel in San Juan. The national drink of Puerto Rico.
Rating
3
Recipe Source
International Bartenders Association
Materials
Ingredients
Rum - White · ingredient
Pineapple Juice · ingredient
Prep: Fresh
Coconut Cream · ingredient
Garnish
Cherry · supply
Pineapple Wedge · supply
1
Umbrella / Parasol · supply
Show 1
Drinkware
1
Collins · tool
Show 1
1
Goblet · tool
Show 1
1
Highball · tool
Show 1
1
Hurricane · tool
Show 1
Tool
1
Blender · tool
Show 1
Steps
1
Blend
2 min
Blend all the ingredients with ice in an electric blender, pour into a glass.
Blend with crushed ice for a frozen consistency. Don't over-blend — you want texture.