Do you remember your first Pina Colada? Your second? The third?
If they were consumed all on the same night, then somewhere between two and three you may have become a tad fuzzy. The standard pina colada recipe has two problems. First, it’s booze heavy. The ratio of pineapple juice to rum to cream of coconut is 1:1:1.
Second, besides the high rum level, the amount of coconut cream can lend a “just too much” flavor to the drink. If you want to drink coconut, buy a coconut. In a pina colada, the coconut should complement the pineapple juice, not overpower it.
Which is why in my Faux Colada, the ratio is 2:1:1. Double the pineapple juice. The result is a lighter drink, easier to drink and less impacting on your mental capacities.
With a lower alcohol level, you’ll also find this beverage works more comfortably with food. It can be a starting cocktail of course or be used to carry you through an entire meal. Based on personal experience, this is a drink to mate with a grilled steak.
What did you eat with that first pina colada of yours? Don’t remember? I’m not surprised.
Brian’s Faux Colada
Yield: 2 cocktails
6 ounces pineapple juice [or one of those mini cans]
3 ounces rum [ideally mango flavored]
3 ounces cream of coconut
Place all the ingredients in the blender. Add 2-4 cups of ice, depending on how thick you like your frozen beverage. Process until smooth. Drink. Relax. Make more.
Source: Brian O’Rourke
Photo Information Canon T2i, EFS 60 mm Macro Lens, F/5 for 1/40th second at ISO‑3200