The Piña Colada has always been somewhat of a problematic drink. Aromatically, the combination of rum, pineapple and coconut is a no brainer; practically, it ends up more often than not in a sweet sticky mess.
The problem is the coconut, which traditionally is administered in the form of coconut cream; and the only way cream should go into cocktails is either as a thin float, or as a clarifying agent in the manner of a Milk Punch.
So this is precisely what we’re doing here: Leaving away the cream, using coconut water instead and using milk clarification for the mouthfeel. Keeps indefinitely in the fridge, ready to be poured whenever some rum nerds, make-me-something-sweet-but-not-too-sweet ladies or just advocates of good taste stop by at your place.
- 100 ml Cuban-style, dry aged rum (I used Havana 15)
- 100 ml English-style, heavy aged rum (I used Gosling’s)
- 50 ml English-style overproof rum (I used Pusser’s 75)
- 150 ml coconut water
- 20 gr sugar
- 100 ml fresh pineapple juice
- 50 ml fresh lime juice
- 150 ml whole milk
Dissolve sugar in juices, mix all ingredients except for milk. Pour slowly into milk, then filter through coffee filters. This last step takes quite a while, so plan ahead or just parallelise the process. Put in the fridge and be merry.
