July 8, 2020 – Sometimes we get lucky. National Piña Colada Day falls on a Friday this year – July 10 — and just because bars are closed in some places or are limiting the number guests at any one time, doesn’t mean we can’t or shouldn’t celebrate this delicious concoction from San Juan, Puerto Rico. So we have recipes to transport you to the Caribbean with the first sip. Nothing wrong with dreaming, right?
We decided to check out the history of this drink, a classic if ever there was one, and came across the History Channel’s version which is interesting. As usual, it’s confused with several bartenders each claiming they invented it. We’re just glad someone did.
The basic ingredients are rum, cream of coconut and pineapple juice. You probably have a bottle of Sailor Jerry Spiced Rum sitting on the shelf and this recipe is super simple. The award winning Nicaraguan rum, Flor de Caña adds some orange and lime juice which sounds interesting while Monkey Shoulder cheekily horns in with their Blended Scotch Whisky along with coconut flavored rum, lime juice and fresh pineapple.
HappyPiña Colada Day!
I like Piña Coladas
Courtesy of Sailor Jerry Spiced Rum
1 part Sailor Jerry Spiced Rum
½ part coconut cream
1 ½ parts pineapple juice
fresh pineapple garnish
Method: Fill a shaker with ice cubes. Add all, shake vigorously and pour into a chilled highball glass filled with ice cubes. Garnish with fresh pineapple.
Courtesy of Flor de Caña Rum
2 parts Flor de Caña 7 Year Rum
1 part coconut water
.75 part pineapple juice
.5 part fresh squeezed orange juice
.5 part fresh lime juice
.5 part simple syrup
Method: Pour all ingredients in a tall glass filled with ice. Stir briskly until well chilled. Top with grated nutmeg, garnish with a slice of pineapple.
Courtesy of Monkey Shoulder Blended Malt Scotch Whisky
1 ½ parts Monkey Shoulder
½ part coconut rum
3 parts coconut water
¼ part fresh lime juice
2 fresh cut pineapple rings
Dash of simple syrup (to taste)
Method: Add all ingredients to blender, add dash of simple syrup if desired to taste, pour into tall glass, garnish with pineapple leaf, and pineapple wedge.