Essential Rum Cocktail #3: Piña ColadaDr. Ron A. Ñejo brings us two Piña Colada cocktail recipes in his section called "Essential Rum Cocktail #3: PiñaColada" of the Bartender's Corner in the August 2013 issue of "Got Rum?" magazine.
Essential Rum Cocktail #3: Piña Colada
A well made Piña Colada must have a smooth texture, a good balance between fruitiness and sweetness and an aftertaste true to the rum in it.
Basic Piña Colada
2 oz. White Rum
1 oz. Coconut Cream
1 oz. Heavy Cream
6 oz. Fresh Pineapple Juice
1/2 cup of crushed ice
Add the rum, coconut cream, heavy cream
and pineapple juice in a blender with ice,
then blend until smooth (approx. 15 seconds).
Serve in a 12-ounce glass and garnish with
a fresh pineapple wedge and a Maraschino
Connoisseur ’s Piña Colada
1 1/2 oz. White Rum
1 oz. Dark Rum
1 1/2 oz. Coco Lopez Coconut Cream (in can)
1 oz. Double Cream (or 1 oz. Whipping Cream)
3 oz. Pineapple Juice
1 Dash Angostura Bitters
Pour ingredients into a blender and blend for 15 seconds with, or without ice (up to you). Pour into a poco-grande or hurricane glass and garnish with a pineapple wedge and a Maraschino cherry.
Dr. Ron is a seasoned bartender devoted to exploring the many facets of rum. It has been said that he has rum running through his veins! He is used to serving up fine spirits and words of wisdom to all those lucky enough to find an open seat at his bar. Fortunately for us, Dr. Ron has agreed to be a regular contributor to “Got Rum?” magazine. He happily answers questions on topics ranging from mixology to relationships and etiquette.