National Pinã Colada Day
“If you like Pinã Coladas, and getting caught in the rain” then tomorrow, July 10th, is going to be your favorite day of the summer. It is National Pinã Colada day! It is only right to celebrate the day with the best of the best. So we did our research and found the best recipes, mixes, and best ways to serve them up. Check it out and let us know how your day of Pinã Coladas goes.
We’ve checked out many recipes but bonappetit.com has the all natural and delicious frozen recipe.
½ fresh pineapple, peeled, cut into 1½-inch pieces.
6 ounces sweetened cream of coconut (preferably Coco López)
2 ounces unsweetened coconut milk.
8 ounces white rum.
2 tablespoons fresh lime juice.
2 ounces dark rum
Maraschino cherries and lime wedges
Place pineapple pieces in a resealable plastic bag, laying them flat. Freeze until solid, at least 3 hours. Shake cream of coconut and coconut milk in their cans before measuring. Purée pineapple, cream of coconut, coconut milk, white rum, lime juice, and 3 cups ice (about 15 oz.) in a blender until smooth. Transfer blender cup to freezer and freeze until mixture is thickened (it should be the consistency of a milkshake), 25–35 minutes. Blend again until mixture is the perfect slushy frozen drink consistency. Divide among glasses. Top off each with ½ oz. dark rum, if using, and garnish each with a cherry and lime wedge.
The Spruce Eats has a different approach to making a Pinã, they make theirs shaken. Check out the recipe below.
2 ounces light rum
2 ounces pineapple juice
1 1/2 ounces cream of coconut
Garnish: pineapple wedge & maraschino cherry
Pour the ingredients into a cocktail shaker filled with ice. Shake well, then strain into a chilled glass. Garnish with the pineapple wedge and maraschino cherry.
Now if you want to get all fancy and impress your friends, grab some pineapples and remove 3/4 of it, making sure you don’t pierce the bottom. Then pour the frozen cocktail into the pineapple and serve (short cut: order pineapple cups from amazon).
Enjoy the day,