Serve inPoco grande
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 (e.g. Coco Lopez, Re'al etc.)|
|1/2 fl oz||Lime juice (freshly squeezed)|
|1/4 fl oz||Single cream / half-and-half|
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.
See our main Piña Colada page for the story behind this classic and for links to numerous variations on this recipe.