PINA COLADA
Steps:
- Put the ice, frozen pineapple, juice, coconut cream, and the white and dark rums into a blender. Blend until smooth and frosty. Pour the drink into 2 glasses and garnish the rim with pineapple slices.
PINEAPPLE FLOWER PINA COLADAS
These pineapple flowers will impress everyone -- and they couldn't be easier. A whole pineapple will yield more flowers than you'll need for these cocktails, so use them as cake toppers or snacks.
Provided by Food Network Kitchen
Categories beverage
Time 4h20m
Yield 4 cocktails, 12 pineapple flowers
Number Of Ingredients 6
Steps:
- Preheat the oven to 225 degrees F. Line 2 baking sheets with silicone baking mats or parchment. Using a knife, remove the top of the pineapple and 1/2-inch of the bottom so it sits flat on your cutting board. Cut the skin off the pineapple from top to bottom in 2-inch strips. Using a small melon baller or teaspoon, remove all the eyes from the pineapple. Put the pineapple on its side and slice 12 rounds as thinly as possible. Put the slices on the baking sheets and bake until almost totally dry and lightly golden around the edges, about 3 hours. Remove from the oven and immediately transfer each flower to a muffin cup, pressing the center to the bottom. Let cool completely, 1 hour.
- Combine the pineapple juice, rum, cream of coconut, ice and a pinch of salt in a blender and blend; it will make a nice frothy layer on top.
- Pour into 4 tumblers and garnish with the pineapple flowers. The remaining flowers will keep in an airtight container at room temperature up to 2 weeks.
SPICED PIñA COLADAS
Spiced piña coladas can send you on an instant mini-vacation to a tropical paradise. Spiced rum takes this cocktail to a delicious level.
Provided by Ellen Folkman and Family Around the Table
Categories Beverages and Cocktails
Time 10m
Number Of Ingredients 4
Steps:
- Combine all ingredients in blender. Process until frothy. Pour into 4 cocktail glasses and garnish with pineapple slice.
FRESH PINA COLADAS
Provided by Food Network Kitchen
Time 35m
Number Of Ingredients 0
Steps:
- Remove the flesh from 1 brown coconut, reserving the water (see Cook's Note). Peel off the skin and cut the flesh into small pieces. Transfer to a blender and add the reserved coconut water; puree until almost smooth. Bring the coconut mixture and 1 1/2 cups water to a boil in a saucepan, then remove from the heat and let stand 30 minutes; strain through a fine-mesh sieve and chill. For each drink, shake 1/4 cup of the mixture with 1/3 cup pineapple juice and 2 tablespoons spiced rum in a shaker with ice. Strain into an ice-filled glass.
PIñA COLADA
Created in San Juan, Puerto Rico, in the 1950s, this is a longstanding classic. While it can be made with a variety of rums-dark, aged, spiced, white, coconut-I like using a combination, but feel free to use whatever rums you like.
Provided by Kim Haasarud
Categories Rum Alcoholic Blender Backyard BBQ Cocktail Summer Drink Coconut Pineapple Tropical Fruit
Yield Makes 1 cocktail
Number Of Ingredients 6
Steps:
- Combine all the ingredients in a blender cup. Add 1 cup of ice. Blend on High until smooth. Pour contents into a tiki glass or tall glass. Garnish with the pineapple wedge.
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