Celebrate National Piña Colada With These Amazing Recipes
|Mon, July 9, 2018 at 9:08 PM| Share on Facebook
Tuesday (July 10) is National Piña Colada Day! To celebrate this, Logik Eats has search far and wide for the best Piña Colada recipes out there. We promise that if you try one of these cocktails, you will have a wonderful kinda day!Piña Colada Sangria
Triple-Layer Piña Coladas
- 1 750-ml. bottle white wine, such as Sauvignon Blanc
- 2 c. pineapple juice
- 1 c. Seltzer
- 1 c. chopped pineapple
- 1/2 c. coconut rum
- 1/4 c. maraschino cherries
- In a pitcher combine white wine, pineapple juice, seltzer, pineapple, coconut rum, and maraschino cherries. Refrigerate until chilled.
- Garnish with pineapple and serve.
Strawberry Piña Colada (Lava Flow Cocktail)
- 3 oz. rum
- 1 1/2 c. pineapple
- 3 tsp. agave syrup
- 3 tbsp. coconut cream
- 3 oz. lime juice
- 1 c. ice
- 12 strawberries, chopped
- 2 small peach, chopped
- Strawberries, for garnish
- Toasted sweetened coconut, for garnish
- Fill blender with 1/3 of the rum, pineapple, agave nectar, coconut cream, lime juice, and ice. Set aside. Repeat two more times, first adding strawberry, and then peach.
- Blend mixture and pour into serving glass in layers starting with base mix, then strawberry mix, and lastly peach. Make sure to chill each layer before adding the next.
- 4 oz light (white) rum
- 10 oz frozen strawberries
- 8 oz pineapple juice
- 8 oz cream of coconut
- 2 cups crushed ice
- fresh pineapple wedges, for garnish
- 4 oz coconut rum
- In a blender, combine coconut rum, light rum, and strawberries. Blend to a puree. Transfer to a clean pitcher.
- Clean and wash out blender. Add pineapple juice, cream of coconut, and crushed ice. Blend until smooth.
- Divide strawberry rum puree among 4 serving classes. Slowly pour pineapple coconut mixture into the glass. The red mixture will evenly swirl with the white mixture.
- Garnish with a pineapple wedge and serve immediately.
Watermelon Piña Coladas
- 2 oz. rum
- 1 oz. coconut rum
- 2 oz. pineapple juice
- 1 oz. cream of coconut
- ½ oz. blue curaçao
- Garnish as desired
- Combine rums, pineapple juice and cream of coconut in a cocktail shaker filled with ice. Shake well and strain into chilled martini glass. Slowly drizzle down the side of the glass the blue curaçao. It will settle at the bottom and create a beautiful layered look.
BA's Best Piña Colada
- 3 oz. pineapple juice
- 2 oz. white rum
- 1 oz. coconut milk
- cubes watermelon (about 1" each)
- 1 cup ice
- Combine ingredients in a blender and purée until thoroughly liquefied. (You may need to add more watermelon to get the right blush-pink color and hint of watermelon flavor.)
- Garnish with fresh fruit and serve immediately.
- ½ fresh pineapple, peeled, cut into 1½-inch pieces
- 6 ounces sweetened cream of coconut (preferably Coco López)
- 2 ounces unsweetened coconut milk
- 8 ounces white rum
- 2 tablespoons fresh lime juice
- 2 ounces dark rum (optional)
- Maraschino cherries and lime wedges (for serving)
- Place pineapple pieces in a resealable plastic bag, laying them flat. Freeze until solid, at least 3 hours.
- Shake cream of coconut and coconut milk in their cans before measuring. Purée pineapple, cream of coconut, coconut milk, white rum, lime juice, and 3 cups ice (about 15 oz.) in a blender until smooth. Transfer blender cup to freezer and freeze until mixture is thickened (it should be the consistency of a milkshake), 25–35 minutes.
- Blend again until mixture is the perfect slushy frozen drink consistency. Divide among glasses. Top off each with ½ oz. dark rum, if using, and garnish each with a cherry and lime wedge.