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Recipes

Drink Recipes: Cool Coladas

July 7, 2010 By: Alissa Ponchione


It might mean “strained pineapple” in Spanish, but thanks to a number of coconut products available today, the Pina Colada is now an easy cocktail to make. So don’t be afraid to break out that blender, especially when Pina Colada Day (July 10) is just around the corner. Celebrate at your establishment by making these cool summertime beverages that will transport your patrons from their bar stool to a waterside resort. And if you’re lucky enough to run a bar in a tropical locale, these fresh takes on the classic favorite will add new flavor to your menu.

Pina Colada
Courtesy of Dale DeGroff, kingcocktail.com.

1 ounce light rum
½ ounce Myers rum
1 ounce of Coco Lopez
1 ounce of cream
6 ounces fresh pineapple juice
½ cup crushed ice

Pour rum, coconut cream, cream, and pineapple juice in blender. Add ice. Blend for 15 seconds. Pour into a 12-ounce glass and garnish with a pineapple wedge and a maraschino cherry.


Island Fruit Pina Colada
Courtesy of Dana Bruner of Perfect Puree.

3 ounces Culinary Traditions Coconut, thawed
1 ½ ounces light or dark rum
2 ounces Culinary Traditions White Peach, thawed (or Culinary Traditions Papaya, Culinary Traditions Mango, Culinary Traditions Apricot or Culinary Traditions Red Raspberry for a variation)
½ tbsp. lemon juice
1 tbsp. granulated sugar
½ cup crushed ice
Fresh fruit slices, maraschino cherry, and/or fresh mint sprigs for garnish.

In a blender container or food processor bowl, place all ingredients except garnishes. Cover and process until frothy and ice finely crushed. Serve in a tall glass with desired garnish.


Cabo Wabo Colada
Served at Zocalo Restaurant in Chicago.

1 ½ ounces Cabo Wabo Blanco Tequila
1 ounce Midori
½ ounce coconut cream
1 ½ ounces coconut water
1 ounce Limeade

Fill mixing glass with ice, add ingredients, shake and pour into a wine glass with coconut shavings and cherry garnish.


UV Piña Colada
Courtesy of UV Coconut Vodka.

1 cup UV Coconut Vodka
1 cup pineapple juice
1 cup ice

In a blender, combine UV Coconut, pineapple juice, and ice. Blend until frothy and smooth. Garnish with a pineapple slice.


Jolly Roger Colada
Courtesy of Torani.

1 ¼ ounces Captain Morgan spiced rum
1 ounce Torani Mango syrup
2 ounces Piña Colada mix
1 ounce Margarita mix
10 ounces of ice

Add ice to blender pitcher and pour ingredients as listed. Garnish with a pineapple wedge.


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