Piña Colada - 3 Ways
This classic Puerto Rican cocktail has many variations, and in this video I made 3 versions of the drink ranging from a simple on-the-rocks version to an amazing clarified milk punch version.
EQUIPMENT
Cocktail set (includes Boston shaker, jigger, bar spoon, hawthorne strainer, fine mesh strainer, julep strainer, muddler, cocktail picks)
Piña Colada on the Rocks
2oz (60ml) aged rum
2oz (60ml) pineapple juice
0.75oz (22ml) cream of coconut (preferably Coco Lopez)
0.25oz (7ml) fresh lime juice
Add all ingredients to a shaker tin with ice and shake for 15 seconds
Double strain into a rocks glass
Top with cracked ice
Garnish with a pineapple wedge and enjoy
Cafe Colada
1.5oz (45ml) Jamaican rum
0.5oz banana liqueur
0.5oz coffee liqueur
1.5oz (45ml) pineapple juice
0.75oz (22ml) cream of coconut (preferably Coco Lopez)
0.5oz (15ml) fresh orange juice
0.25oz (7ml) fresh lime juice
Nutmeg
Fill a tiki glass/mug two thirds of the way full with crushed ice
Dry shake all wet ingredients and pour into glass
Top with more crushed ice
Garnish with fresh grated nutmeg
Insert a straw and enjoy
Recipe credit: Brandon Bramhall, Attaboy Nashville
Piña Colada Clarified Milk Punch
Makes about 4 servings
8oz (240ml) aged rum
4.5oz (135ml) coconut water
2oz (60ml) Allspice Dram
0.5oz (15ml) simple syrup
3oz (90ml) fresh pineapple juice, strained
2oz (60ml) fresh lime juice, strained
5oz (150ml) cold whole milk
Add milk to a large glass bowl and set aside
Mix remaining ingredients into a pitcher
Slowly pour punch mixture into the milk and gently stir until it curdles
Cover and let rest for at least an hour
Pour a few ounces through through a wet coffee filter or cheese cloth to create a base of curds to help with filtering
Pour those first few ounces back over the top of the filter to ensure a clean product
Pour remaining punch slowly into the filter, refilling as needed. Total filter time is around 3 hours
Store in an airtight container in the refrigerator indefinitely
Serve in a chilled rocks glass over ice
