Cocktail Recipe du Jour: The BEST Pina Colada

Posted on March 29, 2019 by Miriam Zelinsky | 0 Comments

Hey guys!

I’m so happy that winter is finally over and that spring is (basically) here!

One of my favorite things to do on a Sunday night is to have a theme night. It’s guaranteed to chase away the Sunday blues (if any) and it just makes a regular night a lot more fun and festive! Basically, you pick a theme either based on a trip you loved or even a local day adventure and make a meal from a cookbook or favorite restaurant, as well as a typical cocktail, and then listen to tunes from that place. It’s also a fun way to learn a new recipe!

Last Sunday, we did Caribbean night! We picked out a recipe from the cookbook of our favorite restaurant in Anguilla (Blanchards), listened to tropical music, and made pina coladas. (May have also worn matching t-shirts!)

Now, pina coladas aren’t normally my go-to cocktail because, aside from the brain freeze, they don’t pack enough punch for the amount of calories they boast, but bear with me here. This recipe comes from the bartender where we stayed and it was absolutely delicious! Also, because it calls for three different types of rums (yes, THREE!), you won't feel as guilty and it will definitely have you feeling fine in no time. Besides three rums, you definitely need fresh pineapple juice – it makes such a huge difference compared to canned pineapple juice! Trust me on this. The juice IS worth the squeeze on this one. Finally, grate fresh nutmeg on the top! Oh yeah, and never say no to a floater!

Here’s to a wonderful spring ahead!

 Cheers!

Miriam

What You’ll Need (Serves 1)

- Fresh pineapple cubes – about 3 ounces worth

- 2.5 of Coco Lopez

- 1.5 ounces of Bacardi white rum
- 1.5 ounces of Malibu rum

- 1.5 ounces of Myer’s dark rum

- Ice

- Blender (if no blender, you can also serve this shaken over crushed ice!)

- Fresh nutmeg

 

What To Do:

1) Add everything BUT the Myer’s dark rum to the blender and blend until smooth.

2) Top with a shot of Myer’s.

3) Grate a little nutmeg on the top.

4) Garnish with an orange or pineapple wedge and/or maraschino cherry.

PS. Did you know that the pina colada dates back to the 1920s from Puerto Rico?

 

Posted in anguilla, cocktails, pina colada


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