Garnish:
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 cachaça |
| 3 1/2 fl oz | Pineapple juice (fresh pressed) |
| 3/4 fl oz | Cream of coconut |
| 1/2 fl oz | Lime juice (freshly squeezed) |
| 1/4 fl oz | Single cream / half-and-half |
| 1 pinch | Salt |
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Review:
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.
History:
See our main Piña Colada page for the story behind this classic and for links to numerous variations on this recipe.
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