Cocktails
Caribbean
CaribbeanPina Colada
The creamy tropical blender classic of rum, pineapple and coconut. Basic uses tinned juice and squirty cream, while the ultimate blends fresh pineapple, aged rum and real coconut cream for a proper beach-bar texture.
Vegetarian
Gluten-free
Nut-free
Contains alcohol
Better version
Gold rum, real pineapple juice and Coco Lopez for a richer body.
Per serving£3.80
Total cost£3.80
Time8 min
Ingredients for 1
- 50 ml gold rum
- 90 ml pressed pineapple juice , not from concentrate
- 45 ml Coco Lopez cream of coconut
- 15 ml fresh lime juice
- crushed ice , to blend
- To serve
- 1 slice fresh pineapple , to garnish
- 1 cocktail cherry
Method
- Combine the rum, pineapple juice, cream of coconut and lime juice in a blender.
- Add a generous cup of crushed ice.
- Blend on high for 25-30 seconds until thick and pourable.
- Pour into a chilled hurricane glass.
- Garnish with a wedge of fresh pineapple and a cherry.
Equipment
- blender
- hurricane glass
The three ways, side by side
Budget
Value white rum, tinned pineapple juice and coconut milk, blended.
Better
Gold rum, real pineapple juice and Coco Lopez for a richer body.
Ultimate
Aged rum, fresh-juiced pineapple and real coconut cream with a dark rum float.
