The Secrets to Making an Awesome Piña Colada

Categories: Last Call

PinaColada.JPG
JK Grence
One can hardly discuss frozen drinks without bringing up one of the best-known items in the category, the piña colada. A trip to the Caribbean wouldn't be complete without one. It's so popular in its birthplace, Puerto Rico, that it was named the country's official drink in 1978.

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I don't know about you, but I've almost given up on piña coladas in bars. Nobody makes a good one. They inevitably taste like suntan lotion instead of a drink. To make matters worse, they're usually so light on rum I can't tell whether the bartender made mine with alcohol or not. Thankfully, I'm here to save the day.


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4 comments
alhikesaz
alhikesaz

Mostly good advice. I bartended at Trader Vic's back in the day.  For a special Pina Colada we floated a dash of Myers Dark rum on top.  Hits the nose of the drinker without damaging our bar costs and got us better tips. And we actually put the Pina Colada in a cored pineapple   (We had a corer tool)  We would sneak a few pineapples out of the kitchen so that the bar did not get charged.  Great for tips. 

JKGrence
JKGrence

@alhikesaz Would you believe I cut my teeth behind the stick at the Trader Vic's over at the Valley Ho? I was a little surprised to learn that heavy cream was involved in the original version. My pineapple corer is my favorite kitchen unitasker, specifically because I get to have a drink out of a pineapple when I use it.

JKGrence
JKGrence

@Warren Klofkorn More for me, I suppose!

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