How To Make The Perfect Pina Colada
We know what you're thinking — there's really no wrong way to combine pineapple, coconut and rum. And for the most part — we'd completely agree. But, in terms of consistency (and not taste) nailing the perfect slushy, but not too icy or chunky texture can be a little easier said than done.
You don't have to own some super fancy blender to get the perfect piña colada, however, if you happen to have one — that probably doesn't hurt.
Based on the research we've done it seems as though the more frozen ingredients you can add to your piña colada, the better. Whether you add in ice cream or just freeze the pineapple before it makes its way to the blender — frozen ingredients make for a thick, milkshake-like shake. And really — that's exactly what we're going for here.
Here are a few different strategies for making the perfect tropical cocktail. Try one, try them all until you find the recipe that works the best for you!
1. Freeze Everything
Serious Eats recommends freezing all of the ingredients before they are blended together — even the booze. That way, the end result is cold, but not filled with ice and therefore watered down. Sounds like a pro tip worth trying to us!
2. Add Ice Cream
This recipe adds ice cream, making it a full-on boozy milkshake, and we've got no objections, here.
3. Once Blended, Freeze
This version recommends freezing the pineapple and then adding the other ingredients (even ice) as you normally would. But, there's a crucial step that must be done before serving — letting the blended mixture sit in the freezer until nice and slushy and then blending it one more time. Who knew?
All in all, the piña colada you've been dreaming of is achievable. You just need to show a bit of patience and make sure all of the ingredients are frozen to yield a restaurant-level cocktail at home.
If you're looking for more even yummy boozy frozen drinks you can make at home, check out these cocktail floats that you can sip on all summer long!
—Labels and Lacquer girls