So this brings me to a problem I’ve tried to work out off and on over the years: what’s up with all the watery, generally crummy Piña Coladas? I’ve played with the rums, tried making the recipe more complex, tried using something other than that can of Lopez that’s still sitting in the cupboard. Nothing seemed to create the innocent wonder of the primal Piña Colada.
So I figured I’d turn to an experienced barman, and looked for a recipe in Gary Regan’s The Joy of Mixology. There was a frozen and a rocks version. I’d do both.
Frozen Piña Colada, The Joy of Mixology
- 2 oz dark rum
- 2 oz pineapple juice
- 1 1/2 oz coconut cream
- 1 maraschino cherry
- 1 pineapple cube
Source: Gary Regan, The Joy of Mixology
I decided on gold rum because that’s what I remember from the old days, but picked a nicely rounded one, 10 Cane. For the coconut cream, I sweetened some organic coconut milk with vanilla syrup, 2:1. (I could drink that neat.) When I added enough crushed ice to almost fill a 12-oz glass, the texture was pleasantly slushy but the flavor was dilute. And it didn’t fill up enough of the 16-oz coconut mug.
The basic recipe was good, but too much water was being released from the blended ice. (Stupid boat drinks, mutter, mutter.) I made the rocks version, which uses the same proportions, and my housemate agreed that it was balanced and nicely boozy.
So it was clear that there would have to be some compromise between slushiness and depth of flavor. The result would be more potent all around, and icy, but more creamy than snowy.
Frozen Piña Colada, Fogged In Lounge
- 3 oz gold rum (10 Cane)
- 3 oz pineapple juice
- 2 1/4 oz coconut cream
Source: Rowen, Fogged In Lounge
Question from the Befogged: Is the Piña Colada tiki?