Mix yourself up a Piña Colada; July 10 is a day to celebrate the cocktail.
By Cari Jorgensen
The Piña Colada seems to be one of those perfect summer drinks, if you’re in the mood for a cocktail that reminds you of a tropical beach somewhere. Since it’s National Piña Colada Day, it’s time to make the cocktail and enjoy it. While the classic recipe is a viable option (and one we offer below), if you’re in the mood for something a little different, we’re giving you three other ways to enjoy the cocktail.
Ingredients: 2 ounces light rum, 2 ounces pineapple juice, 1.5 ounces cream of coconut
Garnishes: Pineapple wedge, maraschino cherry
Prep: Pour all the ingredients in an ice-filled shaker and shake well. Strain into a chilled Collins glass or, if you prefer, cocktail glass. Garnish with the pineapple wedge and cherry.
Ingredients: 2 ounces light rum, 6 ounces pineapple juice, 1.5 ounce cream of coconut, 1 ounce heavy cream
Garnishes: Maraschino cherry, pineapple wedge
Prep: Place all ingredients in a blender along with two cups of ice. Blend until smooth. Pour into a hurricane glass. Garnish with the cherry and pineapple wedge.
Ingredients: 4 ounces mango rum, 2 ounces spiced rum, 8 ounces cream of coconut, 5 ounces pineapple juice, 3 ounces mango nectar
Garnish: Pineapple wedge
Prep: Place all ingredients in a blender and blend on low for about a minute. Fill with ice, and then blend on high until the ice is grainy. Serve in a hurricane glass, garnished with a pineapple wedge.
Ingredients: 2 ounces vodka, 1 1/3 ounces coconut cream, 2 2/3 ounces pineapple juice, 1 teaspoon whipping cream, ½ ounce caster sugar
Garnishes: Pineapple wedge and cherry
Prep: Put all ingredients in a shaker and swirl until the sugar has dissolved. Add more sugar if you’d like it sweeter. Add crashed ice (a glassful) and shake briefly. Strain into a cocktail glass and garnish with the cherry and pineapple wedge. Serve with straws, if desired.
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