Pina Colada Cocktail (Puerto Rican style)
Ingredients
- 2 oz Bacardi Carta Blanca Superior White Rum
- 3 oz Pineapple juice
- 2⁄3 oz Cream of coconut
- 1⁄2 oz Lime juice
Method
Glassware:
Serve in a Poco grande
Prepare:
- Select and pre-chill a POCO GRANDE GLASS.
- Prepare garnish of pineapple wedge and paper parasol.
Method:
- DRY BLEND (without ice) first 4 ingredients on a slow setting and then gradually add 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 speared with a paper parasol.
- Serve with a straw.
History:
See the Piña Colada's story and history.
Review:
This fruity, rum-laced cocktail screams for a hot summer's day and a laidback vibe. Too much ice blended into this cocktail detracts from its creaminess.
