Non-Alcoholic Piña Colada
The Tiki era, the 1950s, Puerto Rico. That is the Piña Colada! Hollywood was heading to this new vacation destination and it was at the Beachcomber bar in the Hilton Caribe that bartenders invented a recipe that captures an entire country in a glass. Boom! For the best results, make the extra effort to get your hands on unsweetened coconut cream.
Ingredients
2 oz (60 ml) of NOA Jamaican Spiced Rum
¼ oz (8 ml) of Monsieur Cocktail Lime Syrup
1 ½ oz (45 ml) of unsweetened coconut cream
2 oz (60 ml) of pineapple juice
½ cup (125 ml) of ice
Pineapple leaf (for garnish)
Preparation
Blend: In a blender, combine all ingredients.
Pour: Pour into a glass.
Garnish: Garnish with a pineapple leaf.
Preparation advice
Use canned unsweetened coconut cream, not coconut milk. Coconut cream is thicker and gives the drink its signature rich, velvety texture. Freeze your pineapple juice in ice cube trays beforehand for a thicker, slushier result without watering it down.