D.C. mixologist Adam Bernbach tends the bar at Estadio and Proof, but he's also a frozen drink aficionado. The classic piña colada doesn't have to be cheesy—so long as it's made with top-notch ingredients.
Notes: Make demerara syrup by dissolving 8 ounces demerara sugar in 16 ounces of boiling water. Stir until sugar dissolves. Let cool before using.
Adam Bernbach's Piña Colada
About This Recipe
|Yield:||Makes 4 cocktails|
|Active time:||10 minutes|
|Total time:||15 minutes|
|This recipe appears in:||3 Frozen Drinks for Summer's Last Hurrah|
- 8 ounces diced fresh pineapple
- 8 ounces coconut milk
- 8 ounces dark rum
- 4 ounces demerara syrup (see note above)
- 2 ounces fresh lime juice (from 3 to 4 limes)
Add pineapple, coconut milk, rum, demerara syrup, and lime juice to the jar of a blender. Add 1 quart ice. Blend until ice is completely broken up and the mixture is smooth.
Divide between 4 serving glasses. Garnish each glass with pineapple fronds.