**Correction to the recipe:** You should be weighing the 60 grams of pineapple AFTER thawing. This is how it was originally conveyed to me from Garret Richard but I just misread it. This means if you portion out 60 or 120 grams for 1-2 cocktails you won’t have enough thawed pineapple, so freeze more up front. If you’re wondering why not just use less ice and keep the pineapple frozen, this is the main reason. Additionally, by freezing and thawing you’re concentrating the pineapple flavor getting more pineapple and more sweetness even if your pineapple is not super ripe. So it is possible for you to rework the recipe to use more frozen pineapple and less ice, yes, but I don't have those numbers for you and that's not how they're doing it at the Sunken Harbor Club at this time. He did expand more on the process at Sunken Harbor Club and a lot of this is from testing and this process resulted in having more consistency during service and getting the right brix level (sweetness of the cocktail). It’s also not universal for all their cocktails. He still likes using the frozen strawberries in the Strawberry Daiquiri. Something from the book that I left out was that the frozen cocktails often call for 170 grams of ice, which equates to 12 oz of nugget ice or 1.5 cups. I know not everyone has a nugget ice machine so I didn’t want to say to just use 1.5 cups. If you’re using crushed ice or ice from a Lewis bag, 170 grams will not necessarily equal 12 oz and weight would be best. But if using nugget, you can easily grab 1.5 cups of ice per cocktail.
Just want to commend Garret Richard on how generous he is in sharing his time and tips on his ideas on making cocktails. Seems like a sincere and sharing kind of guy. Seen him pop up on a number of small RUclips channels.
Yes, are definitely on the high-quality side among cocktail RUclipsrs. I really appreciate it. I’m all in on tiki and tropical right now. Who does all your video production?
We made this over the weekend and it was outstanding. The taste is excellent, but the texture is unlike any blender drink I have ever had. It is the new standard all others will be judged by in the future. Thanks for the great recipe.
I'm not greatly into a lot of pineapple in cocktails. I've played with acid adjusting it for Daiquiris. I also used a tepache (fermented "tea" made from the skin) to make a milk clarified punch by mixing it with coconut infused rum. My wife and daughter however love strongly pineapple flavored drinks. I blend the pineapple and just freeze it in ice cube trays - pulp and juice together. When I make a drink it's 6 frozen blended pineapple cubes, 2 T. Coco Lopez. Daughter gets them virgin, wife gets a 1.25 oz of Gold Rum. We haven't noticed any issues separating. Going to have to try adding bitters next time. Sounds delicious.
I’ve started making my pina colada’s like Garret Richard’s does. Acidify my pineapple juice. Never mind the ad ended and I saw the book lmfao. Good shit dude.
Surprisingly, I have all the ingredients needed for drink. I’m going to double or triple the recipe and make a big thermos of these this afternoon. Historically, I’ve preferred a more coconut dominated piña colada, but I’ll try this recipe today before making any adjustments.
I always find cutting the sweetness with a little bit of nutmeg works (does the job of the angostura). It's also important to use good pineapple juice and not the really sweet bottled stuff. I will try a little citric acid next time.
Hmm, interesting. I'm going to have to try it this weekend. My go to Pina Colada is the one from Anders Erickson, off his RUclips channel. That one is a very creamy concoction with his addition of coconut milk to the coconut cream. I cut the pineapple juice to 4oz to balance out the coconut better (IMHO).
Not sure I can be bothered to go to all this effort but acid adjustment and using saline are definitely 2 things I want to look into. Being the simple guy I am, I'm usually content slapping Aluna, DeKuyper's Crystal Clear Pineapple and SupaSawa together for a "crystal clear" novelty Pina Colada 🥂
I appreciate you continuing to perfect this classic. I assume that if I prefer my drinks on the sweeter side, I can stick with all cream of coconut. Also, are we negating the benefits of removing the water from the pineapple by adding ice back in?
I’d be interested to hear your take on pandan in tiki! I recently visited Latitude 29 in NOLA and enjoyed their pandan painkiller. But they wouldn’t share their recipe for pandan syrup so I’m trying to reverse engineer it.
I have been adding lime or lemon to my coldas for years but will have to try the acidification especially if saves me from realizing I'm out of limes and lemons at the last minute. As a coconut forward person it will be interesting to see if this one changes my my mind. BTW: On the coconut forward end of the spectrum I wonder if you have tried "The Cocoanut Groove" by Mitti Helemich in the book "paradise on ice"
Derek, I have a dumb question that I never know what to do with the Coco Lopez. Do you use the solids that form in the can? If so, how should you incorporate it?
I use the entirety of the can. The solids will depend on ambient temperatures. Usually around 80 degrees the coconut fat from coco Lopez or coconut milk will melt. If you max this mix, the added coconut milk will help thin it out. Generally if I’m making Coco Lopez cocktail I transfer it to a bottle and leave it out of the fridge for a few minutes. Using a bottle makes it easier to shake to stir up.
@@makeanddrink thanks for the tip, it’s much appreciated! The first/last time I had Coco Lopez I didn’t know what to do with the solids, so I put the whole can in a mini food processor to mix it all together. It emulsified and never left that state 😂 Tasted fine but was a pain to measure out. I’ve stuck to Reàl brand since. Easy squeezy.
I was 100% sure this was going to be what I used for Pina colada day last week that I cribbed from you. But it wasn't, so here you are: instead of making pineapple juice and acidifying it, just put in that much more pineapple and add 2ml of your 1% AA solution. Also, when I add xanthan gum the texture gives me salad dressing vibes, so I leave it out.
Honest question; if you're adding ice anyway, why bother to thaw the pineapple and pull out the water? Seems like you could just leave it frozen and use less ice.
First and foremost, I love this channel and also Garret Richards and Tropical Standard, but, genuine question here, if we’re losing .5 oz of water (15 g) by thawing the pineapple chunks, and then adding 170g of ice after, couldn’t you get the same result by just not thawing your pineapple and reducing the ice to 155g? I would think this might actually be better because you’re getting a colder drink and I have to imagine you’re losing some pineapple flavor to the water extracted thawing the frozen chunks.
Interesting. Ya, it seems like you could get the same result by skipping the thawing and refreezing step, adding an extra chunk of pineapple or so, and reducing the ice a bit. Would be an interesting side by side, which I have to imagine SHB has done and still landed in their method, but in theory I would think they should be the same.
Am I the only one that thinks it's crazy to remove 15g of water by thawing the pineapple, and then add 170g of ice back in?? Can't you just leave the pineapple alone and take the ice down to 155g?
But ice and water aren’t the same in a cocktail. They do different things. The water will only dilute, which sometimes is good but not in a blender cocktail. Ice is diluting, gives texture/consistency and makes it cold. I get the logic behind the question, but water is not your friend in a blender cocktail because you’re getting so much of it from ice. I think if you put the pineapple on a paper towel as well you’d get a full oz of water off of it.
Sorry I just misinterpreted your question as using less ice in general. I know Garret does it for ripeness of the fruit and overall cocktail brix level, but let me ask about this specifically and get back to you.
This feels like a dumb question… but could I just use freshly cut pineapple and put it in the fridge for a couple hours to get it cold. Skip the freezing and thawing. God that’s a dumb question I’m sorry lol.
@markavery2991 not dumb. Would be a good test to see the difference. Guessing that the freezing damages structure of the pineapple so releases more water. But not sure if that’s sound.
@@makeanddrink no it wouldn't if the ice is part of the pineapple. you take 60g of pineapple, thaw it and let 15g of ice melt off, then you add 170g of ice. It's the same as using 155g of ice and keeping the pineapple (and it's water) frozen.
I hear you and have empathy because I have 2 little kids. But there’s like 30 other RUclips channels that do that and I just don’t think the world needs another Dark N Stormy video.
Thought it’s a quick tip😂 now I need to freeze pineapple, buy Xanthan Gum, mix my coconut mix, buy a fully unknown rum and follow multiple steps in mixing. It for sure great but… one tip?😂😂😂😂
That is way easier and you have a more consistent flavor. I just buy a lot of pineapple these days for juice and garnish, so I always have extra to freeze.
@@makeanddrink so it thaws it with no down time? Your fridge might just be an oven. Don't worry about it. You're not the only RUclipsr to throw out a disingenuous title like "this recipe is so delicious I make it 3 times a week" or "you'll never believe..."
@ninjamonkey169 hey bud if you’re still not able to comprehend this and the word quick is your big hang up, this stuff is not for you. Luckily there’s plenty of ready to drink cocktails at almost all retailers these days for you to enjoy. Cheers!
**Correction to the recipe:**
You should be weighing the 60 grams of pineapple AFTER thawing. This is how it was originally conveyed to me from Garret Richard but I just misread it. This means if you portion out 60 or 120 grams for 1-2 cocktails you won’t have enough thawed pineapple, so freeze more up front. If you’re wondering why not just use less ice and keep the pineapple frozen, this is the main reason. Additionally, by freezing and thawing you’re concentrating the pineapple flavor getting more pineapple and more sweetness even if your pineapple is not super ripe.
So it is possible for you to rework the recipe to use more frozen pineapple and less ice, yes, but I don't have those numbers for you and that's not how they're doing it at the Sunken Harbor Club at this time.
He did expand more on the process at Sunken Harbor Club and a lot of this is from testing and this process resulted in having more consistency during service and getting the right brix level (sweetness of the cocktail). It’s also not universal for all their cocktails. He still likes using the frozen strawberries in the Strawberry Daiquiri.
Something from the book that I left out was that the frozen cocktails often call for 170 grams of ice, which equates to 12 oz of nugget ice or 1.5 cups. I know not everyone has a nugget ice machine so I didn’t want to say to just use 1.5 cups. If you’re using crushed ice or ice from a Lewis bag, 170 grams will not necessarily equal 12 oz and weight would be best. But if using nugget, you can easily grab 1.5 cups of ice per cocktail.
Just want to commend Garret Richard on how generous he is in sharing his time and tips on his ideas on making cocktails. Seems like a sincere and sharing kind of guy. Seen him pop up on a number of small RUclips channels.
This is my favorite youtube channel. Not my favorite cocktail mixing channel, my favorite channel period.
Wow high praise. Thank you!!!
Yes, are definitely on the high-quality side among cocktail RUclipsrs. I really appreciate it. I’m all in on tiki and tropical right now. Who does all your video production?
Thank you. I do everything myself
We made this over the weekend and it was outstanding. The taste is excellent, but the texture is unlike any blender drink I have ever had. It is the new standard all others will be judged by in the future. Thanks for the great recipe.
Thanks for sharing the extra trick from Sunken Harbor. I added a note in my copy of the book. Keep up the good work!
Nice, can't wait to try this.
Fun glass!
Looks great. Must try it soon.
I'm not greatly into a lot of pineapple in cocktails. I've played with acid adjusting it for Daiquiris. I also used a tepache (fermented "tea" made from the skin) to make a milk clarified punch by mixing it with coconut infused rum. My wife and daughter however love strongly pineapple flavored drinks. I blend the pineapple and just freeze it in ice cube trays - pulp and juice together. When I make a drink it's 6 frozen blended pineapple cubes, 2 T. Coco Lopez. Daughter gets them virgin, wife gets a 1.25 oz of Gold Rum. We haven't noticed any issues separating. Going to have to try adding bitters next time. Sounds delicious.
The kaleidoscope effect during the blender scene was cool
I’ve started making my pina colada’s like Garret Richard’s does. Acidify my pineapple juice. Never mind the ad ended and I saw the book lmfao. Good shit dude.
Surprisingly, I have all the ingredients needed for drink. I’m going to double or triple the recipe and make a big thermos of these this afternoon. Historically, I’ve preferred a more coconut dominated piña colada, but I’ll try this recipe today before making any adjustments.
Another fun video thank you
Awesome!
Are you adding carton or canned coconut milk to the coco Lopez?
Either. I just use whatever I have available.
I always find cutting the sweetness with a little bit of nutmeg works (does the job of the angostura). It's also important to use good pineapple juice and not the really sweet bottled stuff. I will try a little citric acid next time.
Hmm, interesting. I'm going to have to try it this weekend. My go to Pina Colada is the one from Anders Erickson, off his RUclips channel. That one is a very creamy concoction with his addition of coconut milk to the coconut cream. I cut the pineapple juice to 4oz to balance out the coconut better (IMHO).
Where did you get that glass? I love that glass, very cool indeed
He pronounced it right! IYKYK
Not sure I can be bothered to go to all this effort but acid adjustment and using saline are definitely 2 things I want to look into. Being the simple guy I am, I'm usually content slapping Aluna, DeKuyper's Crystal Clear Pineapple and SupaSawa together for a "crystal clear" novelty Pina Colada 🥂
hi, any info on the shelf life of the coconut mix?
I think it’s 1-2 weeks. The additional coconut milk will make it spoil faster.
@@makeanddrink thanks! keep up the great content!
I appreciate you continuing to perfect this classic. I assume that if I prefer my drinks on the sweeter side, I can stick with all cream of coconut. Also, are we negating the benefits of removing the water from the pineapple by adding ice back in?
I’d be interested to hear your take on pandan in tiki!
I recently visited Latitude 29 in NOLA and enjoyed their pandan painkiller. But they wouldn’t share their recipe for pandan syrup so I’m trying to reverse engineer it.
I recently tried Pandan liquor in an Indonesian restaurant and it was so unique! Definitely an underappreciated flavor
I have been adding lime or lemon to my coldas for years but will have to try the acidification especially if saves me from realizing I'm out of limes and lemons at the last minute. As a coconut forward person it will be interesting to see if this one changes my my mind. BTW: On the coconut forward end of the spectrum I wonder if you have tried "The Cocoanut Groove" by Mitti Helemich in the book "paradise on ice"
Derek, I have a dumb question that I never know what to do with the Coco Lopez. Do you use the solids that form in the can? If so, how should you incorporate it?
I use the entirety of the can. The solids will depend on ambient temperatures. Usually around 80 degrees the coconut fat from coco Lopez or coconut milk will melt. If you max this mix, the added coconut milk will help thin it out.
Generally if I’m making Coco Lopez cocktail I transfer it to a bottle and leave it out of the fridge for a few minutes. Using a bottle makes it easier to shake to stir up.
@@makeanddrink thanks for the tip, it’s much appreciated! The first/last time I had Coco Lopez I didn’t know what to do with the solids, so I put the whole can in a mini food processor to mix it all together. It emulsified and never left that state 😂 Tasted fine but was a pain to measure out. I’ve stuck to Reàl brand since. Easy squeezy.
If I wanted to batch this recipe, say 1 quart at a time, should the Xanthan Gum be scaled up proportionally??
Yes you would just want to scale it proportionally
@@makeanddrink thanks Derrick!! Love the channel, the content, the videography, the “set” and even your shirts! 😉 Keep up the good work! 👍
Quick question: how many fluid ounces did you get out of your double batch? Just wondering, for glass sizing purposes.
Couldn’t tell you. I kept refilling the same glass.
You look a bit like Chad Gable. THANK YOOOOOOUUU!
I was 100% sure this was going to be what I used for Pina colada day last week that I cribbed from you. But it wasn't, so here you are: instead of making pineapple juice and acidifying it, just put in that much more pineapple and add 2ml of your 1% AA solution.
Also, when I add xanthan gum the texture gives me salad dressing vibes, so I leave it out.
Honest question; if you're adding ice anyway, why bother to thaw the pineapple and pull out the water? Seems like you could just leave it frozen and use less ice.
check out the pinned comment
How do you adjust this recipe for ninja slushi?
I’d add the ingredients to the slushy spreadsheet and then adjust accordingly.
First and foremost, I love this channel and also Garret Richards and Tropical Standard, but, genuine question here, if we’re losing .5 oz of water (15 g) by thawing the pineapple chunks, and then adding 170g of ice after, couldn’t you get the same result by just not thawing your pineapple and reducing the ice to 155g? I would think this might actually be better because you’re getting a colder drink and I have to imagine you’re losing some pineapple flavor to the water extracted thawing the frozen chunks.
Check the pinned comment or episode description.
Interesting. Ya, it seems like you could get the same result by skipping the thawing and refreezing step, adding an extra chunk of pineapple or so, and reducing the ice a bit. Would be an interesting side by side, which I have to imagine SHB has done and still landed in their method, but in theory I would think they should be the same.
Am I the only one that thinks it's crazy to remove 15g of water by thawing the pineapple, and then add 170g of ice back in?? Can't you just leave the pineapple alone and take the ice down to 155g?
But ice and water aren’t the same in a cocktail. They do different things. The water will only dilute, which sometimes is good but not in a blender cocktail. Ice is diluting, gives texture/consistency and makes it cold.
I get the logic behind the question, but water is not your friend in a blender cocktail because you’re getting so much of it from ice. I think if you put the pineapple on a paper towel as well you’d get a full oz of water off of it.
Sorry I just misinterpreted your question as using less ice in general. I know Garret does it for ripeness of the fruit and overall cocktail brix level, but let me ask about this specifically and get back to you.
This feels like a dumb question… but could I just use freshly cut pineapple and put it in the fridge for a couple hours to get it cold. Skip the freezing and thawing. God that’s a dumb question I’m sorry lol.
@markavery2991 not dumb. Would be a good test to see the difference. Guessing that the freezing damages structure of the pineapple so releases more water. But not sure if that’s sound.
Why not just use slightly less ice?
Less ice would mean not as cold and not the same consistency.
@@makeanddrink no it wouldn't if the ice is part of the pineapple. you take 60g of pineapple, thaw it and let 15g of ice melt off, then you add 170g of ice. It's the same as using 155g of ice and keeping the pineapple (and it's water) frozen.
We need a video of recipes for "Parents with little kids who barely have time to pour a beer." It looks delicious though, just such a process!
😂 no we don't
If you want a good drink you have to put in the time
I hear you and have empathy because I have 2 little kids. But there’s like 30 other RUclips channels that do that and I just don’t think the world needs another Dark N Stormy video.
@@makeanddrink Fair enough!
Thought it’s a quick tip😂 now I need to freeze pineapple, buy Xanthan Gum, mix my coconut mix, buy a fully unknown rum and follow multiple steps in mixing. It for sure great but… one tip?😂😂😂😂
The “tip” is to thaw your frozen pineapple.
Pretty easy stuff.
@@makeanddrink understood, I just wanted to make a funny comment 😜
Save the step of freezing pineapple and buy frozen pineapple.
That is way easier and you have a more consistent flavor. I just buy a lot of pineapple these days for juice and garnish, so I always have extra to freeze.
Quick tip = 8m23s tutorial, extra slightly obscure ingredients, some requiring prep.
The tip is to thaw the pineapple first. The rest of it is a recipe. A recipe I’ve also already covered.
Pretty clearly laid out.
@@makeanddrink so which is the quick part? 8m23s explanation or waiting for pineapple to thaw? 😂
@ninjamonkey169 for most people moving pineapple from the freezer to the refrigerator ends up being quick.
But everyone is different, I guess.
@@makeanddrink so it thaws it with no down time? Your fridge might just be an oven. Don't worry about it. You're not the only RUclipsr to throw out a disingenuous title like "this recipe is so delicious I make it 3 times a week" or "you'll never believe..."
@ninjamonkey169 hey bud if you’re still not able to comprehend this and the word quick is your big hang up, this stuff is not for you.
Luckily there’s plenty of ready to drink cocktails at almost all retailers these days for you to enjoy. Cheers!
All that just to have a dang drink....no thank you
bah humbug
@@makeanddrink maybe I just want a drink when I want one....I bet yours is the better one... I'm just not that good