Rather than break out the blender and fuss with all its components (not to mention clean up), try this muddled piña colada that’s quick, delicious, and full of nothing but the good stuff. Start with the freshest, juiciest pineapple you can find and cut it into 1” pieces (leaving the core behind). Muddle, shake, and strain for a frothy, juicy piña colada that’s perfect for a summer sunset.
Side note: the secret ingredient to the best dang colada you’ve ever had is the Liquid Alchemist Coconut Cocktail Syrup. No joke folks, this stuff is going to blow your mind. Normally coconut mixes are either super oily or super artificial. Not this bottle— it’s creamy (without being heavy), delicious, and bright.
- 2 oz Distiller’s Cut Rum
- ¼ oz fresh lime juice
- 1½ oz Liquid Alchemist Coconut Cocktail Syrup
- 4 pineapple chunks, cut into 1″ pieces
- 1 pineapple chunk for garnish
In a pint glass, muddle the pineapple. If your muddler has sharp ridges or teeth, now is the time to use it. The “teeth” help to really squeeze the juice out of this incredibly fibrous fruit. Next, add the coconut syrup, rum, and lime. Fill the glass with ice, seal, and shake hard for a full ten seconds. Double strain into a pint glass and garnish with a piece of pineapple.
