It was difficult to finish that huge pineapple we bought a couple of weeks ago. Even though it only cost $2.50AUD for the whole thing, I didn’t want to waste such a good ingredient so I decided to make pina coladas with it. In the end I didn’t really use up all that much of the pineapple flesh or juice and Yuye and I ate the rest. They were still so juicy and sweet, with the heater turned on, it really gave me the illusion that it might actually be summer!
Just last week I went back to the same grocery store where I got the pineapple and found out that they are now selling pineapples for almost double the
price at no where near the same quality or size. I was lucky enough to have purchased what seems to be the last batch of good and cheap pineapples before the winter weather renders them not in season anymore.
Yuye actually makes all of the cocktails on this blog and he really LOVES his alcohol collection even though he’s not a huge alcohol drinker. For those of you who started reading my blog when I was still with Blogger, you might remember that there was a ‘Yuye’s Corner’ which had ramen reviews on it. I was thinking maybe I should start a new ‘Yuye’s Corner’ or maybe a ‘Yuye’s Fridays’ corner with just cocktail recipes. Would any of you be interested in that?
We decided to make this pina colada a bit different to the regular ones (because who doesn’t like different recipes right?) by using ice cream soda in it.
Note: We didn’t use a blender to blend the ice and ingredients like classic recipes, instead we used a shaker. Feel free to blend if you wish to do so.
Pina Coladas with a twist
Makes 2 drinks
· 60ml pineapple juice
· 120ml white rum (we’ve used Havana Club rum here), or alternatively for a more coconut hit, you can also use Malibu
· 60ml coconut cream
· 1/2 can ice cream soda drink (optional) or a splash of vanilla essence can be used to add a vanilla flavour
· 2 wedges of pineapples for garnish
· ice cubes
1. Place pineapple juice, rum and coconut cream in a large shaker, fill to half with ice cubes and shake well. (If you’re adding vanilla essence to your drink, put it in together with the juice, rum and coconut cream then shake).
2. Strain into 2 cocktail glasses, top up with ice and fill with ice cream soda (optional). If you’re not putting in ice cream soda, strain the drink into medium sized glasses instead.
3. Garnish with a wedge of pineapple. I didn’t have any cherries handy so none in the garnish here.
This recipe is very simple and refreshing, perfect for summer or a heated room. I liked the vanilla flavour the ice cream soda gave but it’s not necessary to enjoy this fabulous drink.
My photos are horrible for this recipe, for some reason, I’m just a failure when it comes to styling drinks. I need a lesson or two from kitchenriffs!
Question time: What ingredient reminds you most of summer and of winter?