Yesterday, feeling even sorrier for myself than the day before, I called in sick at work and therefore I did not write a cocktail of the day (sad face). This did not stop me dreaming one up however and in my bed of scrunched up snotty tissues and Halls blackcurrant soother wrappers, I envisioned myself on a beach somewhere exotic sipping on something chilled from a coconut.
It had to be the epitome of summer classic cocktails: Piña Colada, the official beverage of Puerto Rico since 1978 and the only beverage capable of evoking an early summer in a wet and dreary Februrary.
Most of you will recognise a Piña Colada as a white drink with a creamy consistency made with coconut milk or cream; I prefer a Piña Colada without cream or milk because I can’t think of much worse than drinking a milk or cream based cocktail on a hot beach!
However, we are in fact in the cold and in Putney, a long way from any beach, so I will offer you my favourite version and also the popular and official
version according to The International Bartenders Association, coconut cream and all.
Piña Colada A. Ingredients: 25ml Coconut Rum (Malibu is the most popular), 37.5ml Gold Rum, 50ml Pineapple juice, 12.5ml Gomme (sugar syrup),
12.5ml Coconut syrup, 12.5ml lime juice.
Basically, put all of these ingredients into your shaker with Ice and shake really REALLY hard.
slice of fresh Pineapple and a maraschino cherry, Done! Strain into a tall glass with cubed Ice and garnish with a
This Piña Colada option should have the look and feel of a thick Pineapple Juice with a beer head
The measurements for this cocktail may seem very complicated (a few insignificant 12.5ml stuck in there) but these are the easiest measures to accomplish using a 25ml measuring tool: fondly referred to as a ‘jigger’. To get 12.5ml you just use half the jigger, and to get 37.5ml you just do a full measure and a half! Easy.
(NB- Shaking it really hard gives it a nice frothy head. This acts as a good substitute for the creamy consistency you get in the other version)
Piña Colada B. Ingredients (according to the International Bartenders association): 30ml White Rum, 90ml Pineapple juice and 30ml of Coconut milk.
Blend all of the ingredients in an electric blender with crushed ice until you get a thick and creamy consistency. Pour into a hurricane glass (fancy curvy shaped glass) and garnish also with a slice of fresh Pineapple and a Maraschino cherry. Done!
This Piña Colada should be paler in comparison and have a much thicker consistency like a milkshake.
One difference between these Piña Coladas lies in the alcohol content; my preferred option is quite a bit more boozier (probably one of the other reasons I like it more), but I promise you won’t notice the extra alcohol as the flavours of the juice and sugars hide it very well.
Try both, let me know how you fair.
Written by Caroline Antonia Southwell