The Piña Colada was first introduced at the Crave Hilton’s Beachcomber Bar August 15, 1954 and it is a wonderful drink.
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Aloha! And welcome to the cocktail spirit from small screen network. I am your host, Robert Hess. Now, everyone has heard of a Piña Colada, everyone has had a Piña Colada, that frosty icy drink with coconut and pineapple and rum and quite frankly, it is one of those drinks that a lot places actually make properly unlike most of the exotic drinks.
So let us take a look exactly what it takes to make a Piña Colada.
Now, I do not normally use a blender here at the cocktail spirit but for this drink, it is requirement. And unlike most of other drinks that you use a blender, the blender was designed for these drinks but on the drink was designed for the blender rather than the drink being normal cocktail as someone threw in the blender to make it taste like a slushy. So the blender is an important ingredient here.
This particular bar blender here, we have from kegworks.com. Now, the drink starts off with white rum. We are going to use two ounces of Bacardi white rum in this drink. We then are going to add an ounce of Coco Lopez Coconut Cream, and an ounce of heavy cream. You can get hold that creamy goodness out of there. We use six ounces of pineapple juice. Thankfully, this can actually has six ounces in it. So, do not need to measure. And we add about four ounces of ice or about the same that we have seen here, and now we let the blender rip.
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Let us see how this turned out. What you are looking for is a frothy consistency, okay? Now, we pour that into our little hurricane glass. Garnish it with a pineapple and cherry, and serve with a couple of straws. And there we have the Piña Colada.
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