BYOB: Twisted Piña Colada
This drink is a play on the traditional Pina Colada with a nod to the White Russian; creamy and sweet with a balanced coffee finish. Need I say more?
Curated by Mia Simone Rush
2 cups fresh pineapple
3 cups ice
7 ounces Coco Lopez cream of coconut
5 ounces Crown Royal Vanilla
5 ounces RumChata
2 ounces pina colada concentrate (floater)
1 ounce lime juice
French press & blender
Brew: This recipe calls for cold brew concentrate, which should be made 1 day ahead.
In a french press combine 3oz of coarsely ground Pina Colada coffee and 15oz of cold water. Stir, cover and steep for 12 hours at room temperature.
Plunge and strain concentrate into a jar. Store in the fridge until ready to use. Undiluted concentrate can be kept for up to 12 days however it’s best to consume within the first week.
- Cut fresh pineapple into small cubes making sure to remove the peel and store in a plastic bag. Freeze until solid. For best results do 1 day ahead.
Note: Using fresh pineapple is by no means mandatory and freezing the pineapple isn’t either! However, fresh pineapple cuts down on added sugar and freezing cuts down the amount of ice needed in the recipe.
- Combine frozen pineapple* (remember, not mandatory), cream of coconut, Crown Royal Vanilla, Rum Chata, lime and ice in a blender.
- Blend until the consistency is that of a thick smoothie. Be sure not to over blend!
- Once the right consistency is achieved, place the blender cup in the freezer for 20-30 mins. This is a trick I learned from Bon Appetit and I’ve found it ensures the mixture doesn’t melt while you garnish your glass.
- Garnish your glass! For this drink, use a mixture of brown sugar, lime juice, honey, unsweetened coconut and tajin. The lime juice and honey help everything stick!
- When you have finished, remove mixture from the freezer and blend one last time, about 2 mins max.
- Fill glass with pina colada and top with pina colada concentrate. Enjoy!
Special Note: You should always garnish your glass. It not only makes your drink look pretty in a picture but is an extra treat. My go to is a mix of brown sugar, hazelnut, cinnamon and flaky salt.