4 Ways To Make A Piña Colada!
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- Опубликовано: 7 авг 2024
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The Piña Colada may very well be the king of the Tropical cocktail. While credit should be given to Puerto Rico for the popularity of the Piña Colada, drinks consisting of the same or similar ingredients had been around for some time before the Caribe Hilton Piña Colada version. There's no doubt that the creation of CocoLopez in 1949 evolved this drink into the resort staple it is today.
There are many ways to make a Piña Colada and in this video, we'll make it shaken, in a drink mixer, with a blender, and with a Ninja Creami.
Recipes at the bottom of this description
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📃 Episode Chapters 📃
00:00 Introduction
01:00 History of the Piña Colada
02:57 WTF is a CREAMi
04:15 Ingredients List
04:28 Piña Colada Recipe Card
06:10 A Ninja CREAMi Cocktail
06:57 Making the 3 other cocktails
08:07 Tasting all of them
📖 Recipe(s) 📖
1 dash Angostura biters
1 oz of pineapple juice
3 mL 1% Acid Adjuster: • Easily Acid Adjust You...
or acid adjust 100 mL of Pineapple Juice with 2 grams citric acid and 1 gram malic acid.
2 oz coconut mix
1 oz light puerto rican rum
1 oz gold or dark puerto rican rum
Tropical Standard Coconut Mix
142 grams of coconut milk
425 grams coco Lopez or REAL
#PiñaColada #Cocktails #rum
Ha. Family just got back from Disneyland. I bought a parrot mug from the Enchanted Tiki Room gift shop. Now have something to use it for. I’ll have to sing the song making it.
The host's expertise and passion for mixology shine through in every video. Cheers to learning new recipes and impressing friends with my
The addition of the acid adjusted pineapple juice has now made this one of my top choices. Really good idea. Since I do not have a drink master (waiting to see more on this topic in the future) I used my immersion blender and it turned out fantastic. Thank you…
I met a bartender in Phoenix that put me on to a secret ingredient that I absolutely love for a Pina Colada - a float of Macadamia Nut Liquor on top (or blended in if you're making a frozen blended recipe). Definitely worth a shot if you can find a bottle of Trader Vic's.
My favourite cocktail 😋
You are absolutely the best!
Great recipes
Great video quality
Don't stop
Drink what you like
Like what you drink
Cheers!
Itried all of them
So if I say tomorrow is officially National Blue Hawaii Day, I guess no one can say otherwise because I'm the source! A Midori Colada is my favorite version. Great Episode!
Very interesting comparison. Interesting that the blended version topped your list.
I’ve always opted to make shaken or drink mixer but I guess I’m turning into a basic bro.
I'm glad this showed up in my recommended, really interesting comparison! Your production quality is really good and the content is interesting, you've def earned another subscriber
Awesome, thank you!
I know you said you weren't messing with the ingredients, but I went to a bar recently near me that specializes in Chartreuse cocktails and they made a Pina Colada and subbed out the rum for green Chartreuse and boy does it work so well.
We’re not all made of money, Richard.
There’s a place in SF that does Chartreuse slushies. Haven’t been yet but would like to.
@@makeanddrink The bar is actually reasonable priced! I think it was a $13 cocktail? I was surprised, given the price of Chartreuse these days...
My new idea Pina colda ice cream
If you have never been to the Caribe Hilton Hotel in Puerto Rico, you are missing out.
I'm a cocktail nerd and a huge fan of the blended pina colada, I could have so many of these. I haven't tried the diluted coco lopez so I'm interested to try that, one tip I would give that to me is essential is to add several chunks of frozen pineapple (not from a can) to your blender. This really helps the texture and gives it an emulsifying effect, especially if you have a blender that can handle it. I love pineapple though so my Pinas are more pineapple-y.
Woah... NOT canned?!?!
Cos I'm not going back to the supermarket today
You’re an inspiration
VERY interesting specs, especially accounting for the reduced sweetness of the coconut element and increased acidity of the pineapple juice. I've long thought piña coladas are for people who can't make painkillers at the time, but I might try out this one tomorrow.
Really good pinta colanda doesn’t taste like it has alcohol in it.
This episode is so interesting because it underlines so well societal changes. The concerns for sugar is really something born much later than this drink.
Back then it was: "oh a summer dessert with tons of booze? Count me in!" but we're now looking desperately to achieve "balance" and reduce sugar levels.
All very true, but for me this was a more personal endeavor to “balance” it. When I was younger, we’ll say for sure 21, I remember having my first Pina Coldas at a pool in Hawaii and feeling not great. Same thing the next time I had them. Not a “too many drinks sick,” just a too much sugar+rum. I’ve mainly avoided them since then. But when done well, they’re amazing.
And I just found out about the trend of completely replacing lemons and limes with Citric and Malic acids and Salt Solutions. Things are certainly changing.
I like doing a clarified pina colada
Interesting recipe! I don't think I've seen one before that used angostura bitters and an acid adjuster. The acid adjuster feels like a lot because I don't have it in my bar and I want a pina colada now after watching this lol, but I'm moving on to the the video you have about that topic and maybe I feel better.
any particular reason you decided to omit the xantham gum that Tropical Standard calls for? I've been trying to up my blended game lately and I can't make up my mind on xantham.
Didn’t want to get too technical. It works well, I used to use it in Costco Gold Margarita mix and it does wonders. Great for homemade Frappuccino’s as well but too much and you’ll have glue.
I think you choose the correct rums it is a Puerto Rican drink, it's meant to be refreshing and it's more of a drink to let the pineapple and coconut shine to a bold rum to over power and it should be sweet as a desert cocktail.
ATK Gearheads pretty much ripped apart the Ninja CREAMi as a very gimmicky appliance. Thanks for the formula, I happen to have both citric and malic acids. I will definitely make that acid adjuster solution, as well as the Tropical Standard coconut mix. Also, Angostura bitters in a piña colada?! These sound like very good tweaks, I love the cocktail but I always found it too sweet. Maybe yours will be the one I finally REALLY love!
Interesting.
Great vid! You ever tried a licor 43 colada?
I have not but I have an entire video on Licor 43 and use it in a variation of the Tradewinds
I was surprised by the small amount of pineapple juice in your recipe. Pretty much all recipes I've seen so far have at least 2 and up to 6 oz. I gotta try that the next time I'm making them!
Also, I'm curious if re-spinning the creami version would have made it better? Though I'm sure the blended version would still be superior.
There’s a bunch of ways to go about this recipe. So many that I see call for 2 oz pineapple, 2 oz coconut and then 1 to 1 1/2 oz of rum. You could definitely up the pineapple juice but I’d then reduce the cream of coconut. If you’re using the “coconut mix” I think any combos of that plus pineapple juice that comes in at 3 oz would work well.
Fairly confident respinning wouldn’t help. It was already really slushy and I’ve found respinning works best when it’s not creamy or is still chalky. I even tried another round using “perfect sorbet” from modernist pantry but the ice shards are just unavoidable. I’d bet there’s a way to make a Pina colada ice cream using a different ratio that would work way better.
In the recipe shown in this video, 3mL of your acid adjuster is added to 1oz of pineapple juice. Based on your acid adjustment video, pineapple juice is 1% acid, so shouldn’t 5mL be added to 1oz of pineapple juice to make it 6% acid? Awesome videos, thanks!!!
You are correct in your assessment, but the recipe I was going for wasn’t looking to mimic a cocktail that had 1 oz of a lime or lemon juice.
Part of my thinking was instead of 2 oz of pineapple just doing 1, then adding back in that lost acid by adding 1 ml. Also, many recipes call for 1/4 to 1/2 oz lime, so adding in 2 ml somewhat to account for that.
But I wasn’t overly precise in my process. Just enough acidity to notice without being tart. And that’s what’s great about using an acid solution, you can easily increase/decrease to your preference.
So interesting, makes sense. Thank you for your response!
You can mix in a half ounce of lime juice and it'll do the same thing as his acid adjuster
But lime juice tastes like lime, so the point is to maintain a specific flavor and only modify the acidity.
@@makeanddrink you honestly don't taste it
142-425 feels like a completely unhinged ratio lol
In Life behind bar wondrich and rothbaum did a great podcast episode on the pina colada.
I'm kind of against any version that is not the blender version.
Because that's the version that exploded everywhere back in the 50s 60s.
An interesting mod mentioned is adding port wine on top.
Wish I knew about that episode before right now!
They changed the name of the podcast and now it is called fix me a drink which is equally as great
Is that the normal Ninja Creami or the deluxe that's made for mixed drinks?
Just the normal one
I would use lime to substitute the acid
My guests have been very pleased with this recipe:
2 Plantation 3 Stars Rum
2 Pineapple Juice
1 Cream of Coconut
1/4 Lime Juice (adds acidity to the pineapple)
1/8 Orgeat (adds nuttiness to the coconut)
5 drops Saline (enhances the overall flavor)
Soooo are you doing a french 75 for a 14th July ? :)
Saving that for my “Casablanca” episode.
Can you give us a FROZEN pina colada drink?
Didn’t I do that?
Expensive Ninja Creami fail! Good to see I don't need new technology to create a tasty Pina Colada. Really appreciate the 4 ways comparison. Always learn something new when go behind the stick.
Ironically the creami is the inexpensive option in that space! The pacojet is like 20x the price @.@
Luckily I didn’t get this for the purpose of cocktails. I works surprisingly well for certain things. Straight chocolate milk comes out about as good as a Wendy’s Frosty.
Great video as usual but the pronunciation of piña as “peena” is really throwing me off
but then I would need to start saying "colada" and "coco lopez" properly and next thing you know I'm trying to roll my "r's" and no one wants that.
Peanut
Yea we need to fix that asap lol. We seen u pronounce like 12 syllable Hawaiian words before
@aliastheaddikt I’m Hawaiian. 🌺
@@makeanddrink i know lol
D THIS DRINK IS BAMB!!!!!!!
UR THE MIXOLOGIST BUT I FIND THAT MOST CASUAL TO EXPERTS CAN SPOT A MIX. IT IS OVERLY SWEET AND COMMERCIAL TASTING AKIN TO SODA POPS AT FAST FOOD RESTAURANTS.
P.S. 👁 DON'T SEE THE PURPOSE TO FLAVORED RUMS,VODKA ETC.
I PREFER STRAINED FRUIT JUICES BECAUSE IT TASTE BETTER AND THESE POTABLES CONTAIN LESS PUNCH THAN THE OC VERSION.
If you're referring to the CocoLopez as the commercial mix then yes you could make your own using coconut milk. I've done taste tests against the coconut mix in this recipe (using coco lopez) and one with coconut milk + sugar and I don't find much difference in flavor. In fact, sometimes using a can of coconut milk will result in a curdled mix that visually is unusable. I did a video comparison with Real and liked that best as it has a more "fresh" coconut taste than anything else.
I think the difference here is that the coconut milk we're all using is somewhat processed already but you can definitely dial in that recipe to avoid the stabilizers and excess sugar. Now if someone were to take a raw coconut and make that into "Cream of Coconut" now we are on to something. That person will not be me.
The only thing missing is an ñ 😆
I'm guessing this guy doesn't speak Spanish....
Insightful
Please pronounce the "n" correctly! lol It's driving me nuts. Pee - nYUH :- ) ok thank you!
I’m not fluent in Spanish sooooo… maybe watch someone else’s video? Thank you!
Ninja is shite. It's for people who don't want to spend Vitamix money.
I’m this case the Ninja is for someone that does not want to spend $6,000 for the PacoJet. Those are the only 2 machines that work that way.
I have a Vitamix and a Creami Deluxe. Both do a good job, the Deluxe perhaps a bit better. I use the Vitamix usually because the original Pina Coladas were made using blenders so it feels more traditional.
You seem to be trying to rebut the fact that it is puertorican. It only takes a look into our recipes to notice that coconut is widely present in our national cuisine ever since colonizers brought it to the island, but not so much in Cuba. Also they claim to serve pineapple juice and lime with rum before our Piña Colada as it is know around the world today and was first mixed with PR, but there was no crema de coco and that makes the 2 different cocktaila. More over, there are no records showing to be cuban either, but there you are, saying whatever you wish.
You seem to not have watched the same video as the one I made. I said that the term "Pina Colada" predates the drink that everyone knows as a Pina Colada today. That's a fact, there is printed evidence of that. It shouldn't hurt your feelings if certain words were used before you think they were. I specifically said that the recipe that is popular today was from Puerto Rico and was because of CocoLopez, which is exactly what you are trying to say I didn't say. Read the description as well. It's laid out for you there. This is an absurd thing to argue over.
Who's arguing?
Your reply is not precisely showing diplomatic prowess. That's even more ludicrous. You're unnecessarily defensive.
You literally said: that it might not be puertorican but Cuban at the beginning and the statement respawn at the end of the video. Quirky if you asked me.
Ofc! You didn't expect an insightful Puertorican to perceive it and refuted, so I understand. I am not deranged, it's not like this misinformation would get strewn around the world, with this video😏. But it's still my right to do so.
Now I can rephrase my first sentence on the OC to and say: -you are definitely trying, not only "seem to be trying". You wear your heart on your sleeve.
@marlenegomez9789 There's still a gap between what you think was said and what was said. The words "Pina Colada" were used before the drink with Coco Lopez was created at the Caribe Hilton. "Pina Colada" was used to describe a drink of strained pineapple juice. This is in print. We have historical records.
I clearly say that the drink and the recipe that made "Pina Colada" famous is from Puerto Rico. Mentioning that the words were used elsewhere to describe a different drink does not diminish a cocktail or a culture.
"You seem to be trying to rebut the fact that it is puertorican." is how you started your comment. That is 100% false. I am CONFIRMING that the drink that we all know as a Pina Colada today was created in Puerto Rico.
to complicated NEXT.....
*too
Just want to know how to make it. Not a history on. Just show how to make
Then go watch something else.