Yes, there are positive signs of the lockdown easing, and that bars will be opening soon. I’m not taking any chances. Just in case, I’m learning how to make my own cocktails to get me through the summer. Next, how to make a Piña Colada.
Yes, I like Piña Coladas…
That I do. What else screams tropical holiday than a glassful of coconut-rum-pineapple deliciousness. Especially served pimped out in a pineapple. Throw in a couple of umbrellas – oh,and a beach, ideally – and suddenly, it feels like two weeks in the sun. That’s a strong statement from me, as someone whose cocktail choices tend to favour the stronger and more bitter (aside from the whole Pornstar Frosé thing…) rather than the more tropical, fun end of the spectrum.
Wherever I go, whenever I see them on a menu…I can’t help myself. It helps if that happens to be at a luxe boutique resort in Bali (Wapa di Ume in Ubud, I’m looking at you), but even at home in London, I can be tempted. The Piña Colada with gingerbread twist served up by Barrio a couple of years back was genius, and ‘Tiki’ bars have been having a bit of a moment in London lately, so…
So, what’s the twist?
No twist, no mash-up, just keeping it very classic. Well, classic-ish . There is still some dispute as to the exact origins of the cocktail, and its recipe. Is it from Puerto Rico? Is it from Cuba? Do you add lime? Sugar? Coconut milk, cream or neither? See what I mean about ‘ish’? I went with the consensus (at least the closest I could find to one) and blended with fresh pineapple.
But can I make this cocktail at home?
Definitely. You just pop all the ingredients into a blender and then…er, blend. I did do a little bit of prep. I used a fresh whole pineapple which I needed to peel and chop, so you’d need a good knife and chopping board to do the same. Otherwise, pre-cut from the supermarket, or even tinned chunks would work just as well. I was just showing off. If you want to be fancy and hollow out the pineapple for serving, I can’t help you. But you go for it, be a hero.
Again, use a good blender that can handle ice, everything else should be in your drawers and cupboards.
Cocktail ingredients
- 50ml white rum
- 75ml pineapple juice
- 50ml coconut cream
- 6-7 chunks fresh pineapple
- 8 chunky ice cubes
- Garnish with a pineapple wedge and a single pineapple leaf
How to make a Piña Colada
Really simple: measure all the ingredients into the blender and whizz until smooth and yummy.
To serve, pour into a glass – should be a hurricane but again, I improvised with a large wine glass – or a hollowed-out pineapple shell, you clever thing. Garnish with a wedge of fresh pineapple (when I was chopping, I cut an extra slice from the base, left the skin on and cut into quarters to decorate) and a single pineapple leaf (again reserved from prep). Cocktail umbrellas optional.
TL;DR…watch me make a Piña Colada on IGTV
The bottom…(of the cocktail glass)
Whichever recipe you use, Piña Coladas are a stone-cold classic. They’ve had a bad rap for being a little cheesy, but you can’t deny their holiday vibes and tropical deliciousness – and they’re just so easy to make. Blend up a batch for your post-lockdown summer barbecue (it’s coming, I promise…).
I love them. FIGHT ME. They are a fun guilty pleasure, just like the song. Come on, don’t act like you don’t know the words…
