Cocktail of the Week
Some study the universe in hopes of finding the meaning of life. Some dive the ocean's depths seeking treasure. I spend my days seeking to perfect the Piña Colada - until now. After years of trying and coming close but never finding the elusive balance of flavors I have finally cracked the code. It was important to me to be true to the classic while fixing the problem areas of the classic cocktail as served on beaches and cruise ships across the Caribbean. The first problem, in my view, is that it's just too sweet. Second, I am not a fan of using an electric appliance to make my cocktails so the blender was out and the shaker was in. Besides, on a hot summer's day those pulverized ice crystals in the classic drink melt quickly disrupting the balance of the drink within minutes. Last, and perhaps the key issue, is the issue of freshness. Canned coconut cream with a long list of unpronounceable ingredients and canned pineapple juice don't inspire the taste buds. Try my recipe and you will never again settle for another bad Piña Colada.
4 oz. BevX Piña Colada Mix (Get the Recipe Here)
1.5 oz. Quality White Rum
A perfect summer's day when you are entertaining friends and want the first drink of the day to make a statement.
Add Piña Colada mix and Rum to a cocktail shaker. Add ice and shake vigorously. Strain into a Collins glass or medium-sized Hurricane glass filled half with fresh cubed ice. Garnish with a pineapple wedge or a lime wedge or a little paper umbrella or skip the garnish and drink-up.
You can make nearly endless variations by simply using different Rums with our Piña Colada mix. You can also change up the mix by substituting the fresh pineapple juice in whole or in part with another tropical juice.
Source: Sean Ludford, BevX