This week's #MasterofCocktails is a bank holiday treat – Piña Coladas! Now, there are two reasonably important 'tricks' to this drink, well, one really...
The first trick is NO ICE. We're not using any in the preparation of this drink – instead we're using frozen pineapple. The second trick is to use an uber-ripe pineapple. All of the sweetness from this drink comes from the fruit. So, like I said – sort of one trick, but nevertheless.
We're also going to be weighing all the ingredients this time around, just for ease of reference.
You’ll be needing these...
List of Ingredients
60g Havana Club Añejo 3 Year Old
50g Coconut Milk
125g Pineapple (Frozen)
10ml Diplomático Reserva Exclusiva
Maraschino Cherry (Garnish)
So – to start off with – we'll take 50g of Coconut milk in a plastic jug.
Add to that 60g of Havana Club 3yo, and give it a quick stir.
The reason we're blending these two now is to stop the frozen pineapple from shock-freezing the coconut milk, which means we won't end up with big hunks of frozen coconut in it. This is a good thing. Trust me.
Now 125g of Pineapple. Cut it up first and you'll save your blender a load of bother.
There we are...
Now grab yourself a decent stick blender and give it a whizz.
Pour into a suitable glass – you can see we've got a sort of 'thickshake' consistency.
Dribble about 10ml of Diplomático Reserva Exclusiva over the top.
Now drop a Maraschino Cherry in, and boom. We're there.
The Piña Colada. Happy Bank Holiday Everyone.
Remember you can always play along on Sunday nights – just follow #MasterofCocktails or @MasterOfMalt on twitter from 6pm – here’s what we’ll be using next week:
Next week, you'll be needing these...
Luxardo Maraschino Cherries, St. George Spirits Absinthe Verte, Bathtub Gin, Pierre Ferrand Dry Curaçao, Noilly Prat Vermouth, a lemon