The Perfect Pina Colada

The Pina Colada or strained pineapple if translated from Spanish is a tiki inspired Latin American cocktail. Whenever somebody says Pina Colada i always get a smile on my face purely because my year four primary school teacher used to call me 'Mr Pina Colada' as i would always be swinging back on my chair, had a laid back attitude and was usually daydreaming... not much has changed since then let me assure you!
There are a lot of ways you can make a delicious Pina Colada some people like to blend them others have different opinions on what sort of rum to use, the simple answer is that it is all down to preference. Below is my recipe on how to make one that is top notch.

Ingredients
25ml Bacardi
25ml Havana Especial
15ml Lime (freshly squeezed)
75ml Coconut Milk
75ml Pineapple Juice
2-3 dashes Angostura bitters
2-3 dashes of Tabasco (preference)

Method

1. Fill Boston tin 3/4 full of ice then in the Boston glass add spirits, lime, pineapple juice, coconut milk and bitters (plus tabasco if desired)
2. Shake cocktail for around 11-15 seconds so the cocktail is mixed thoroughly and the drink is chilled.
3. Take a tall glass and fill 3/4 full of ice.
4. Strain cocktail into the glass 
5. Top cocktail with garnish and serve

*To save on ice consumption you can also pour the shaken mixture directly into the desired glassware using the ice it was shaken with*

Garnish
feel free to play around with whatever garnish you like. Below i will instruct you on how i created the one in the picture above, its simple and easy and utilises all of the pineapple.

1. Place a pineapple on its side and slice vertically in 1cm intervals just below the head.
2.  Cut each pineapple ring into four slices. 
3. Take a cocktail pick and skewer the pineapple wedge so it is side facing (see image) then place one maraschino cherry on either side of the pineapple wedge.
4. Take two pineaple leaves and place them in the Pina Colada at the side of the glass.

Serve!

Now i just wanted to add that if you were going to use coconut flavoured rums then i would tone down the amount of coconut milk to 50ml as it would overpower the cocktail with coconut. Similarly if you were using a very potent or strong tasting coconut milk or coconut sugar syrup i would tone down the volume of the coconut milk. Koko Kanu coconut rum for example would make a delicious Pina colada but i would balance it with another rum i wouldn't suggest using a 50ml measure of just coconut rum (25ml Koko Kanu + 25ml Bacardi or spiced rum.)

Anyway you have plenty of time to practice your Pina Colada making before summer hits us so get making and creating! I apologise if you live in the U.K. like me because you probably wont get a summer... Im pretty sure there is a famous song about Pina Coladas and being caught in the rain so at least you will be able to say you will know the feeling.

Until next time
Peace out!!
'The Honest Bartender' 

Honest Cocktail Recipes