Thursday, December 18, 2014

Making a Pina Colada

Pina colada is a delightful cocktail which has the ability to transform your sunny terrace into a tropical paradise with just one sip. This coconut based drink is a marvel during the sweltering summer heat and a favorite at the beaches and outdoor summer parties. 

It has proudly occupied the position of the official drink of Puerto Rico since the 1978 and is simple enough to be made at home. So now you can sip and enjoy this delightful tropical cocktail sitting at your apartment and imagine yourself luxuriating in the beach.

Pina coladas are rum based cocktails prepared with coconut cream and blended pineapple extracts and ice. There are also various other flavors like strawberry, blue curacao etc. which can be added to the mix, depending on taste and preference. Malibu rum is also a popular replacement of the regular variety of rum. Pina colada without the rum is known as virgin colada which is popular in its own right, especially with the teetotalers.

The below recipe makes one cocktail.

Difficulty level: Easy
Preparation Time: 15 minutes


To prepare pina colada you will need 
3 oz light rum (dark rum or Malibu rum can also be substituted), 
3 tbsp coconut cream, 
3 tbsp pineapple juice, 
1 cup ice (crushed).
A slice of pineapple to be used as garnishing.

1.    All the ingredients should be put in a blender along with the crushed ice and blended in a high speed till the mixture is smooth.

2.    The blended mixture then should be transferred into a glass (usually Collins or Tulips glass is used). (You can strain the mixture if it's too thick).

3.    Garnish with the wedge of pineapple and the delicious cocktail is ready to be enjoyed.

Coconut cream can be replaced with coconut milk but its consistency is very thin. You can add condensed milk to thicken the consistency of the coconut milk. Sugar syrup can be added to make the drink sweeter in taste. A colorful, umbrella straw can be added to decorate the drink and give it a more tropical feeling and look.

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