Pina Colada (Difford's recipe)
Ingredients
- 2 oz Light gold rum
- 1⁄2 oz Cachaça
- 3 1⁄2 oz Pineapple juice
- 3⁄4 oz Cream of coconut
- 1⁄2 oz Lime juice
- 1⁄4 oz Whipping cream
- 2 drop Saline solution (20g sea salt to 80g water) or merest pinch of s
- 1⁄4 barspoon Xanthan gum
Method
Glassware:
Serve in a Poco grande
Prepare:
- Select and pre-chill a POCO GRANDE GLASS.
- Prepare garnish of pineapple wedge and Luxardo Maraschino Cherry.
Method:
- DRY BLEND (without ice) first 7 ingredients on a slow setting and add cream and then Xanthan while continuing to blend.
- Add 7oz scoop of crushed ice and BLEND some more.
- POUR into chilled glass.
Garnish:
- Garnish with pineapple wedge on rim skewered with maraschino cherry.
- Serve with a straw.
Allergens:
Recipe contains the following allergens:
History:
Recipe by yours truly. (Reformulated 8 May 2026.)
See: Piña Colada's story and history.
Review:
A splash of agricole rum adds flavoursome funk, lime adds a citrusy bite, while a splash of fresh cream adds indulgent creaminess to this Piña Colada.
