Perfect weather here in for an icy cold tropical drink at cocktail hour!
? If you like Piña Coladas! ?
Who’s getting ready for National Piña Colada Day on July 10th? ? Enjoy this fruity drink as you sit back by the pool and soak in the sun ☀️
Barrachina, a restaurant in Puerto Rico, says that “a traditional Spanish bartender Don Ramon Portas Mingot in 1963 created what became the world’s famous drink: the Piña Colada.”
How to make a Barrachina Piña Colada
If you follow Barrachina’s recipe.
- Mix four parts pineapple juice with one part Coco Lopez or Goya coconut cream.
- Blend for 30 to 40 seconds with 3/4-part water, then put the mixture in the freezer, stirring occasionally until it achieves your desired thickness. (If you want to blend it with a scoop of ice instead, then skip the water.)
- Pour your desired amount of rum — Reyes suggested a shot; I suggest a couple — into the bottom of your glass. To make it authentic, use Ron del Barrilito, Puerto Rico’s oldest and most cherished rum.
- Pour the slushy mix on top, then decorate with a cocktail-umbrella-stabbed maraschino cherry and pineapple chunk.
Perhaps a Piña Colada Ice lolly is more your speed!
450g fresh pineapple chunks
4 tbsp Malibu
zest and juice ½ lemon
2 tbsp icing sugar
100ml coconut cream, plus 2 tbsp extra for dipping
2 tbsp desiccated coconut
Whizz the pineapple in a food processor until it is quite smooth but still has some texture.
Add the Malibu, 2 tbsp lemon juice zest, icing sugar and coconut cream and whizz again to combine. Taste the mixture – it should be sweet and sharp. Add more lemon juice or icing sugar if needed.
Divide between the lolly moulds and freeze for 1 hr until thick enough to hold a lolly stick upright. Push a lolly stick most of the way into each mould and freeze for another 6-8 hrs until solid.
Meanwhile toast the coconut flakes in a dry pan until they are a light golden colour.
Pull the lollies by their sticks to remove them from the mould. If they are stuck dip the mould in hot water for 10 secs and try again.
Dip the tip of each lolly in the extra coconut cream then roll in the desiccated coconut.
Either serve straightaway or wrap each lolly in baking parchment and store in individual airtight freezer bags for up to 1 week.
Image Credit: thebaker.chic