“Better be without sense, than misapply it as you do.”
The Drinking Guide
Piña Colada Club
South Pacific, pineapple and coconut cream, blended with lime and crushed ice.
Ingredients
60 ml Sammy South Pacific
60 ml unsweetened pineapple juice
30 ml unsweetened coconut cream, homogenised
10 ml fresh lime juice
10 ml Sammy agave
100 g crushed ice
Glassware: 400 ml hurricane glass
Ice: 100 g crushed ice blended into the drink; no extra serving ice
Garnish: 1 small pineapple wedge
Method
Preparation
Use unsweetened coconut cream rather than sweetened cream of coconut. Mix separated coconut cream before measuring.
Make the cocktail
1. Stir the coconut cream until smooth before measuring. Place all liquids in a blender and pulse briefly to combine.
2. Add the weighed ice and blend until thick and pourable, approximately 12 seconds.
3. Pour into the chilled hurricane glass and attach the pineapple wedge to the rim. Serve immediately.
