Ah the piña colada, the summertime brain-freezer that packs the cushiony mouthfeel of coconuts and the zingy sweetness of pineapple. Done incorrectly, the hot weather refresher can taste overly icy, fake or cloyingly sweet. But, if you balance each element well, and more importantly, use fresh, quality ingredients, your piña colada slushy will be your sidekick for the rest of these summer days.
Freezing your coconut cubes and pineapple chunks the night before you plan on blending your piña will ensure that you don’t have to rely on ice cubes, that will water down your drink, to give your cocktail that frozen, icy, texture.
Recipe by: Kourtney Paranteau
Makes 2 pina coladas
- 1 can coconut cream (preferably not from a squeeze bottle) frozen into ice cubes
- 2 cups fresh pineapple chunks, frozen
- 4 ounces white rum
- 1 cup fresh pineapple juice
- 2 dashes cardamom bitters
- 2 tsp Jacobsen Co. Caribbean Jerk Sea Salt, plus extra for rim
If you want to go the extra mile, give your glasses a little chill prior to blending. Rim each glass with the Caribbean Jerk Sea Salt. In the body of a good blender combine all of the above ingredients and blend until smooth like a slushy. Quickly serve into chilled, rimmed glasses and enjoy with a wide straw.