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Adam Bernbach's Piña Colada
[Photo: Rachel Tepper]
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 |
| Special equipment: | Blender |
| This recipe appears in: | 3 Frozen Drinks for Summer's Last Hurrah |
Ingredients
- 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)
Procedures
-
1
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.
-
2
Divide between 4 serving glasses. Garnish each glass with pineapple fronds.
