Piña Colada

Before starting, put the glass in the freezer. Cool the mixing glass by filling it up to 3/4 of its capacity with ice. Empty it before pouring the ingredients into it.

Measure with the jigger and pour 3 OZ (90 ml) of freshly extracted pineapple juice into the mixing glass.

Measure with the jigger and pour 1 OZ (30 ml) of coconut cream into the mixing glass.

Squeeze 1/2 OZ (15 ml) of lime with the manual pressure juicer directly into the jigger (to check the exact amount of juice) and pour it into the mixing glass.

Measure with the jigger and pour 1 1/2 OZ (45 ml) of Cuban rum into the mixing glass.

Pour 1/2 dry ice scoop into the mixing glass. The dry blade has openings in the concave part that allow any water to escape, in this way the ice is dry.

Blend the contents of the mixing glass with an immersion blender. A classic blender is not used because it would leave the ice in flakes (typical of frozen cocktails, but this is a colada, the ice must melt and mix with the ingredients). Furthermore, with this type of equipment the cocktail is aired and a more creamy consistency is obtained.

Take the glass out of the freezer and pour the cocktail into the glass.

Garnish the cocktail and it's ready to serve.

HISTORY

Apparently, the origins of the piña colada date back to the 1800s, when the Puerto Rican pirate Roberto Cofresì created a cocktail based on white rum and pineapple to raise the morale of his men. With the death of Cofresì in 1825, the cocktail recipe was lost.

We have to wait until August 1954 when, at the Beachcomber bar of the Hilton Caribe in San Juan, Puerto Rico, Ramon "Monchito" Marrero was invited to create something special for the hotel guests. After three months of testing, he obtained what is now known as piña colada.
The cocktail achieved worldwide fame after 1978 when Rupert Holmes wrote the song Escape, known as 'the song of the Piña colada'.

VARIANTS

The first variant that must be mentioned is the virgin colada, the non-alcoholic version. The recipe is the same, but lacks Cuban rum. To make it tastier you can add a vanilla pod. Another variant is the banana colada - the recipe remains the same, but banana is used instead of pineapple. The raspberry colada is the variant prepared with raspberry extract instead of pineapple.
Another twist is the tequila colada, in which tequila takes the place of rum.

CURIOSITY

To prepare a good piña colada it is important to never use packaged juice because it will not give the right consistency to the cocktail. In addition to the quality of the product, fresh pineapple extract (during blending) becomes soft and creamy. Do not even use the pulp because otherwise the cocktail will be stratified and it will not be possible to mix properly.