Shaken Piña Colada Food

SHAKEN PIñA COLADA

Steps:

• Fill a glass with ice. Place rum, juice, cream of coconut, coconut milk, and 1 cup ice in a shaker. Shake vigorously until outside of shaker is frosted and cold, 30 seconds. Pour into glass. Garnish with bitters, cinnamon, lime, and if desired, pineapple leaf.

SPICED PIñA COLADAS

Steps:

• Combine the rum, vanilla bean, allspice and peppercorns in a 64-ounce jar. Shake well and store out of the sunlight for 3 days, shaking once a day if possible.
• Strain the rum, discarding the peppercorns and allspice (the vanilla bean can be saved and reused). Return the spiced rum to the jar and add the pineapple juice and lime juice. Put the coconut milk and cream of coconut in a blender and blend until smooth and thick. Pour into the jar and add the bitters. Stir or shake well to combine. Refrigerate until cold, at least 3 hours or up to 3 days.
• To serve, shake the jar again (the drink will naturally separate). Pour into glasses filled with ice and garnish with lime slices.

PIñA COLADA

Steps:

• Gather the ingredients.
• Pour the light rum, pineapple juice, and cream of coconut into a cocktail shaker filled with ice. For a slightly less sweet colada, squeeze the juice of a lime wedge into the shaker.
• Shake well for at least 30 seconds. When thoroughly shaken, the drink should be creamy with a luscious foam from the pineapple juice.
• Strain into a chilled collins glass . Alternatively, it will fill 1 large or 2 small cocktail glasses.
• Garnish with the pineapple wedge and maraschino cherry . Serve and enjoy.

PIñA COLADA

Steps:

• Pulse all the ingredients along with a handful of ice in a blender until smooth. Pour into a tall glass and garnish as you like.