Serve in a
Collins glassGarnish:
Parasol, pineapple wedge & Luxardo Maraschino cherry
How to make:
BLEND all ingredients with 6oz scoop crushed ice and serve with paper straws.
| 2 fl oz | Bacardi Carta Blanca light rum |
| 1⁄2 fl oz | Novo Fogo Silver |
| 3 1⁄2 fl oz | Fresh pressed pineapple juice |
| 3⁄4 fl oz | Cream of coconut |
| 1⁄2 fl oz | Freshly squeezed lime juice |
| 1⁄4 fl oz | Single cream / half-and-half |
| 1 pinch | Salt |
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Comment:
A splash of cachaça adds some Latin flavour, lime adds a citrusy bite while a splash of fresh cream makes this Piña Colada creamy white.
About:
See our main Piña Colada page for the story behind this classic and for links to numerous variations on this recipe.
