Piña Colada Recipe

No vacation? No Problem!

This is one of my favorite summer cocktails. And after the year we just had, I see no problem with cranking up the thermostat, breaking out the foreign rum, and create a personal oasis…whilst doing my best to ignore those the snowy streets outside. The best part of this Piña Colada recipe is that the base is easily frozen, allowing for simple single-serve cocktails whenever you so desire or perhaps to impress a friend with an impromptu tiki drink.

Ingredients

Part 1: Cocktail Base

• 12 fl. oz pineapple juice
• 15 fl. oz cream of coco
• 11 oz (~2.5 cups) fresh pineapple chunks

Part 2: Cocktail Assembly

• 1 cup ice cubes
• 2 oz of your favorite white rum
• 1 tablespoon (~1/2 lime) lime juice
• 1/2 cup Cocktail Base

Directions

Creating Piña Colada Base

1. Combine Pineapple Juice, Cream of Coco and Fresh Pineapple into blender and blend until smooth *if using a small blender; feel free to blend in batches but make sure to mix everything in a large bowl before step two.
2. Pour blended cocktail base into plastic containers and place in freezer for at least 2 hours.

Making the Cocktail

1. Pour the ice cubes, rum and lime juice into blender and blend until a slushy consistency is achieved
2. Add 1/2 cup of the Frozen Cocktail Base and blend to combine
3. Pour into cocktail glass and garnish as you’d like!
4. Put on your sunglasses and enjoy!

yield: 1 Cocktail; and base for up to 10 cocktails

prep time: 15 minutes

idle time: at least 2 hours

total time: 2 hours and 15 minutes

Chef Isaiah Maki is a private chef in Manhattan and brother to Courtney!