Name: Pina Colada (Difford's recipe)
Total time: 4 min
Cuisine: Cocktail
Ingredients: 60 ml Light gold rum 1-3yo; 10 ml Agricole rhum (unaged); 10 ml Pineapple syrup; 80 ml Pineapple juice; 15 ml Lime juice; 20 ml Cream of coconut; 4 drop Saline solution 4:1; 7.5 ml Whipping cream; 1&frasl;4 barspoon Xanthan gum (E415)

Ingredients

2 fl oz

Light gold rum (1-3 year old molasses column)

1/3 fl oz

Agricole blanc/cane juice rhum (unaged)

1/3 fl oz

Monin Pineapple Syrup

2 2/3 fl oz

Pineapple juice

1/2 fl oz

Lime juice (freshly squeezed)

2/3 fl oz

Cream of coconut (e.g. Coco Lopez, Re'al etc.)

4 drop

Saline solution (20g sea salt to 80g water) or merest pinch of s (optional)

1/4 fl oz

Whipping cream (chilled)

¹⁄₄ barspoon

Xanthan gum (E415) (optional)

How to make

Glassware

Prepare

Select and pre-chill a POCO GRANDE GLASS.

Prepare garnish of pineapple wedge and Luxardo Maraschino Cherry.

Method

DRY BLEND (without ice) first 7 ingredients on a slow setting and add cream and then Xanthan while continuing to blend.

Add 7oz scoop of crushed ice and BLEND some more.

POUR into chilled glass.

Garnish

Garnish with pineapple wedge on rim skewered with maraschino cherry.

Serve with a straw.

Flavour Profile

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

Health & Nutrition

Alcohol content:

1.6 standard drinks
12.56% alc./vol. (25.13° proof)
22.1 grams of pure alcohol

Allergens:

Recipe contains the following allergens:

Whipping cream — Dairy

Comments & Discussion

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Aleksey Savkin Premium Member 1w

I love this version very much!
Was not able to find pineapple syrup, so made it myself: 1 to 1.
Also, added 1 part Malibu. I think it adds a kick.

[removed] 17w

Comment removed

Simon Difford Verified User Premium Member 17w

Thanks, Manuela. It's a cocktail i need to reshoot.

Juniper Lately 1y

The only reason I wish I hadn’t tried this recipe is that it’s more complicated than the recipe I was using… but it’s SO GOOD. Tolerates substitutions well. However, do not under any circumstances skip the umbrella! (It’s 32°C here in Canada today - feels like 41° with the humidity🥵 This PC is helping immensely!)

Sean Anderson 1y

Does anyone happen to know if Monin Coconut Syrup is a good substitute for Coco Lopez?

Simon Difford Verified User Premium Member 1y

Coco Lopex is far more concentrated and sweeter. Hence, you'd need to use more Monin Coconut.

Matt Premium Member 1y

Pineapple-forward compared to typical pina colada recipe, which are much more heavy on the coconut - I prefer this variant. The coconut is subtle, the half-n-half adds a foamy head but without becoming unctuous. Sweet pineapple juice is the dominant note, the rum and cachaca don't stand out (I wonder if using the cachaca helps the booze hide behind the pineapple.) Excellent for pineapple fans.

John Hinojos Premium Member 3y

Have stayed away from Pina Coladas as I always find them overly sweet. This was great. A little on the sweet side, but with wonderful balance between the pineapple and coconut. Single cream added a nice frothy head without disturbing the balance of the cocktail.

Zach Schwartz 3y

What constitutes a “half scoop” of ice?

Simon Difford Verified User Premium Member 3y

Please click "measures and measuring" under the recipe above. The page this link takes you to explains measures, including the size of the scoop I use for crushed ice.

Simon Sedgley Premium Member 1y

Just smash with a wooden mallet three regular sized ice cubes in a Lewis Ice Bag.

STUART WHITEHOUSE 3y

Replaced the Cachaça with Licor 43... absolutely perfect balance.

Sarah Kennedy 3y

Made this but swapped in Plantation Pineapple Rum instead of the light rum and Difford’s Falernum instead of the cachaça. This is my new favourite and friends that have tried it also enjoyed.