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Adam Bernbach's Piña Colada Recipe

Rachel Tepper
Adam Bernbach's Pi\u00f1a Colada Recipe

[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.

Read more: 3 Frozen Drinks for Summer's Last Hurrah

  • Yield:Makes 4 cocktails
  • Active time: 10 minutes
  • Total time:15 minutes

Ingredients

  • 8 ounces diced fresh pineapple
  • 8 ounces coconut milk
  • 8 ounces dark rum
  • 4 ounces demerara syrup (see note)
  • 2 ounces fresh lime juice (from 3 to 4 limes)

Directions

  1. 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. 2.

    Divide between 4 serving glasses. Garnish each glass with pineapple fronds.

This Recipe Appears In
3 Frozen Drinks for Summer's Last Hurrah

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Rachel Tepper

Rachel Tepper is a food writer based in New York City. Dubbed "chopsticks girl" by a sushi chef at age 8, Rachel knew her interest in food was a bit unusual from an early age.

Rachel currently serves as assistant editor on The Huffington Post’s Food page, and her work has appeared in The Washington Post, Edible DC, The Forward, Washington City Paper, The Economist’s arts and culture website, More Intelligent Life, and other publications. She recently spoke about her food photography on WAMU’s “Kojo Nnamdi Show,” and maintains a blog of her work, called The Pumpernickel Collection.

When she's not dreaming about food or elbow-deep in it, Rachel takes pictures of cool people on the street and posts them to her other blog, Hair NYC. No one has stopped her yet.

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