Piña Colada

 

Ever think a Piña Colada was too labor intense to make yourself? I got you. This recipe is fool-proof, creamy yet slushy, and perfectly tropical. My serving tip below is a game-changer for that perfect first sip.

 
 
Piña Colada
 
 

Elements

1 CAN CRUSHED PINEAPPLE IN JUICE

1 CUP WHITE RUM

1/2 CUP COCONUT RUM

24 ICE CUBES

JUICE OF 1 LIME

3/4 CUP CREAM OF COCONUT

1/2 CAN FROZEN PIÑA COLADA MIX

CHERRIES WITH STEMS OR PINEAPPLE SPEARS, OPTIONAL

ADDITIONAL LIME JUICE AND TWISTS

SEA SALT

SHREDDED COCONUT

Directions

  1. In the jar of a blender, add crushed pineapple with juice, white rum, coconut rum, ice and cream of coconut or frozen piña colada mix; blend until very smooth.

  2. Moisten the rim of a double old-fashioned glass or multiple shot glasses with lime juice and dip into a mixture of sea salt and shredded coconut (optional per above photo).

  3. Pour frozen concoction into prepped glass or shot glasses and garnish with cherries, pineapple spears and a lime twist; or keep it simple and serve!

TIP: Squeeze fresh lime juice over the top of the frosted slush so the first gulp is equally sweet and tart.

 
 

x, Melissa

 
RumMelissa ChildressCoconut, Pineapple, Tropical