I still dont know how you dont have millions of subscribers. I just made one with Appleton Estate and LemonHart 151. Homemade coconut cream. Shaken to death and served in a chilled coupe.
Nice, I always hated those because they are soooo sweet, that looks good. Equal parts Coconut milk, aged rum and Pineapple juice on ice with cherries. I will try it. Cheers!
Funky Fiona Yeah, I was skeptical at first too, but Anthony Schmidt wasn't lying. Behind all bad songs and worse squeeze bottle mixers is a good drink. Let me know what you think. Cheers!
Made pina coladas tonight. Used Naked Turtle rum, fresh juiced pineapple juice, and homemade coconut milk. First thought- I'll use store bought pineapple juice next time since it's such a pita to get the pulp out. Next thought- if you're not making your own coconut milk, you should absolutely give it a shot. It's easy and way tastier. 1 cup unsulphured dried/shredded coconut to 2 parts hot water in a blender. Blend for a few minutes, then strain / press through a fine mesh sieve. The milk is creamy and tastes like coconut, and obviously has no other fillers or preservatives. Last thought- got a little creative at the end, and used some orange liqueur in lieu of the pineapple juice. Those turned out great! Definitely a drink recipe worth pursuing! Cheers!
What was used in this video is sometimes called Coconut Cream. But on the can, it was labeled as "Coconut Milk". This would be the base for a curry, not a substitute for cereal milk. It's a full-fat, unsweetened product. All that being said, I've not tried to make it myself. I hadn't heard of your recipe, but the ones I have heard of sounded very labor intensive (scraping coconut meat, blending it, etc). As for the pineapple, it's real easy if you have a juicer, but if you blend it and strain it through a cheesecloth, that works well too. However, if you get the right bottle juice, like this (amzn.to/2rpntgz), it could work. It's pressed, not from concentrate and nothing added. It would be pretty close.
Thanks for the link to the pineapple juice. I'll give that a shot. Please let me know what you think of the homemade coconut milk if you try it. Use decent quality shredded coconut, for example: tinyurl.com/yb4j9sbd I do a bit of cooking, and love curries. I vastly prefer homemade coconut milk, and can make it as creamy as desired (play with the ratio of dried coconut to hot water). The flavor is much better than any canned coconut milk, and it's super easy the way I mentioned in my original comment. Good luck! Oh, and thanks for your videos. They're freaking awesome.
MegaBenny31 Barbancourt is great. The aged rums are less than $25. You can try it with the 4 Year as well, but I love the 8 Year. Let me know what you think when try some!
Thanks! You should try it, but I'd suggest trying this way first: 2oz Rum 6oz Pineapple Juice 2oz Coconut Milk It's a lot sweeter, so if you don't wanna taste much rum, this is the way to go.
Thank you for some really great videos. Regarding the Coco Lopez vs Coconut milk.. If I only have the Coco Lopez cream, how much milk/cream would you mix it with (ratio) to get a better result?
Coco Lopez is sweetened, where as the coconut "milk" I used in the video is unsweetened. It said Coconut Milk on the can, but it's essentially unsweetened coconut cream. Anyway, the end result with Lopez will be sweeter than what I did in the video. Start with equal parts and see how it works for you. If I make it with unsweetened coconut for friends who like sweeter drinks, I usually just add more pineapple. Anyway, hopefully that helps. Cheers!
Coconut milk is too bland. Serious Eats makes a good argument for unsweetened coconut cream as it has a more concentrated flavor. Coco Lopez tastes like tanning oil.
That's what this is in the video, only on the can it said "Coconut Milk," so yeah, unsweetened coconut cream is what you want. I like it when the sweetness of the drink comes from the pineapple. If it's not sweet enough with equal parts, just boost the measurement of pineapple. Cheers!
Almost all recipies for the Pina Colada calls for "Coconut cream" (Coco Lopez) and the texture and taste is different from using coconut milk. Coco Lopez is however not the most natural ingredient so try making your own coconut cream. Google "Coconut cream Imbibe magazine" and you'll find a recipe. If you do not like hitting a coconut and peeling it for 2 hours you can just use a can of coconut milk. Just open the can - DO NOT stir it but try to scoop up the coconut milk which often have separated from the water in the can. Put it in a bowl and stir in some maple syrup (I use 2 ounces per can). Heat it just for 15-30 seconds so the mixture is homogenous (no lumps) otherwise it will clog in your straw:). Use it in any good coconut cream drink such as "Painkiller", "Pina Colada", "Lady of Singapore" etc
Adding a few tips to this! To avoid the potential sloppiness of separating the water from the milk, put the can in the fridge. It will make the milk more solid and separate from the water. Turn the can upside down and open from the bottom, the water gathers on the bottom so turning it upside-down it has no way to escape since the milk is solid, makes the removal of it easier. OBS! Not all work like this, some brands have already made sure that separation does not occur. So be prepared for that if you're not familiar with the brand you're using. Also save the water, can be used for a lot of other things like smoothies, cooking, baking or just in other cocktails.
Yeah, I really like Barbancourt. The reason I chose that rum for this drink was because it was the rum that Anthony Schmidt recommended. He was the bartender who suggested that this recipe should be made this way. He's now running an awesome Tiki bar in San Diego called False Idol. www.falseidoltiki.com/
+Manne Segerlund yeah. That and it's extremely fresh tasting. This version will beat a blended version every time. And it will world better than a pre-mixed bottle of piña colada mix. Anyway, give it a try and let me know what you think.
Kinda, not really. It became HUGELY popular and eclipsed a lot of actual tiki drinks and lumped into the same category of "tropical" drinks. But it's odd because it doesn't have any sour component. It still works, especially in these ratios...for me. Some friends really only like it with more pineapple to help sweeten it up.
Distinguished Spirits I asked because another recipe channel classified it as Tiki. I have watched your channel and given the history it did not seem correct.
You didn't indicate how to make fresh-squeezed pineapple juice. I came up with a way to do it without a juice machine. Peel and cut up your pineapple into small chunks. Grind it up in your blender. Then get a really clean bar towel, pour some of the pulp into the towel a little at a time, and squeeze it into your bottle. This might not get all the juice but it will get most of it. Don't bother with cheesecloth - it isn't thick enough. Have you found a better way to do it?
I run it through a centrifugal juicer. But if you don't have one of those, you could double layer the cheesecloth by folding it in on itself. Or use a lager strainer and then a second pass in a fine mesh strainer. That should get enough of the pulp out.
I can't find Coco Lopez here in Thailand so I toss some slices of fresh pineapple and the flesh of a young coconut in a blender adding coconut milk and pineapple juice to achieve the desired taste and richness.
I think you're going to have much better coconut cream or coconut milk in Thailand at any night market. Coco Lopez is sweetened and I prefer this with unsweetened coconut and if you want more sweetness, just increase the pineapple. Glad to hear you're using fresh ingredients. Cheers!
akashbaba It is coconut milk. Cream of coconut is already sweetened and typically has a lot of other additives. I like to control my sweetness and my flavors in general. This is definitely the better way to go. In the video, I used equal parts rum, pineapple juice and coconut milk. If you want a sweeter drink, double or triple the pineapple juice. It will be much better than adding sweetness through cream of coconut. The coconut milk I used is much thicker than the milk substitute you get in a tetrapak. It's the type of coconut milk that's used for Thai and Indian curries. It typically comes in a can. It's thick enough, especially when it's cold. I poured it out of the can and into the Blender Bottle to make it easier to pour. For Piña Coladas, Coco Lopez is what people used to always use. The reason I use canned coconut milk, is that it has far less funky ingredients than Coco Lopez. It's just coconut, water and guar gum (a natural thickener). Here's a couple links to some good ones (there's a link in the description box too). Thai Kitchen: www.amazon.com/gp/product/B000QSTJYO/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B000QSTJYO&linkCode=as2&tag=distingspirit-20&linkId=D2K7SIHNZTT7XH3R Native Forest: www.amazon.com/gp/product/B001HTJ2BQ/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B001HTJ2BQ&linkCode=as2&tag=distingspirit-20&linkId=5I53OT2FQKEDCUA2 Hope that helps!
I'd prefer it with more pineapple. 2:1:1 or 3:1:1 or something. The simple syrup will give it a different flavor profile. But if it's just not working for you, try it with a little simple and see if that helps. Like I said, I'd try it with more pineapple juice first. But give it a go and let me know how it turns out.
Optionally, add 1 shot of pouring cream to give it a velvety liqueur richness & a frothy collar to garnish (served without ice from a high pour): be sure to shake vigorously for 30 - 40 seconds with 1 cup of ice. What's behind the Pina Colada's corny reputation?
It became too famous for its own good, then was made into shitty powdered mixes where you would "just add rum", and it was dumped into corny pop songs. The drink is an odd one. It's all sweet, no sour. So you probably can't have too many of them before you get hit with a pounding headache. All of that made it pretty uncool. Plus, like the Mai Tai, plenty of places screw it up and in that environment, your first impression of it is bound to be a bad one.
Ah - that makes sense. Reminds me of the margarita mix: "just add Tequila" - nothing but cheap & nasty compared to the genuine article. as for headaches - agreed. It's best to mix it up on a night of cocktails, especially to contrast and compare the different flavors & experiences. You should do a guide on this subject: your favorite line up of cocktails.
For me personally, I can only really throw down about one or two sours or sweet drinks per night, then I need to switch to Rob Roys or Old Fashioneds or something stirred. But that's just me. Cheers!
The Pina Colada must have 2 ounces of Coco Lopez this is non negotiable.. 2 ounces of a Puerto Rican white rum or 1 ounce of Puerto Rican rum and 1 ounce of coconut rum 2 ounces of pineapple juice 1/4 to 1/2 cup fresh pineapple chunks 1 ounce heavy cream and 1teaspoon of vanilla or half a vanilla bean... Put everything in the blender add ice just above the liquid ingredients and blend until smooth. That's a Pina Colada at the Aloha Restaurant >>>Non-Negotiable
I am going to make the cocktail tonight and try it out it looks good and if I like it I will add it to my recipe book and call it Chairman Mao's Pina Colada!
Haha. Excellent. It's technically the Anthony Schmidt recipe. He's a bartender from San Diego, who regularly holds it down at False Idol (a speakeasy tiki bar).
Distinguished Spirits Tonight I made the cocktail 🍹 and I found it very refreshing and not as sweet as expected but very silky smooth and refreshing and will add it to my recipe book 📖 on page 79 between egg 🥚 nog and Trader Vic’s Crab 🦀 Rangoon under the name Chairman Mao ‘s Pina Colada for future reference. I wanted to add something to it like nutmeg but resisted the temptation to just enjoy 😊 the cocktail as intended by the creator letting the the cocktail stand on its own legs sort of speak, so maybe next time. I really did not want to turn this cocktail 🍹 into a painkiller but that’s what I was thinking 🤔. I built the cocktail as per instructions except I used Appleton Estates Rare Blend 12 year and it was very easy to drink 🍹 I will also add this cocktail 🍸 to my Facebook page with credits to you and the original creator! Thank for all your hard work you put into your mixology instructional videos they are of an exceptional quality and as always look forward to the next one.....
@@Blastfence1 Good. Glad you liked it. It's definitely not as sweet as the classic recipe. But that's as intended. If you wanna pump up the sweetness, add a little more pineapple. Cheers!
I still dont know how you dont have millions of subscribers.
I just made one with Appleton Estate and LemonHart 151. Homemade coconut cream. Shaken to death and served in a chilled coupe.
This pina colada looks smooth but your voice is smoother. Thanks for the video!
Hahaha. Awesome!
Nice, I always hated those because they are soooo sweet, that looks good. Equal parts Coconut milk, aged rum and Pineapple juice on ice with cherries.
I will try it.
Cheers!
Funky Fiona Yeah, I was skeptical at first too, but Anthony Schmidt wasn't lying. Behind all bad songs and worse squeeze bottle mixers is a good drink. Let me know what you think. Cheers!
Funky you have never had a Pina Colada! You have had a Pina Colada flavored slurpy thing!
Amazing to learn what has been screwed up all these years! No wonder I never liked it. This is so different then the pre-fab!
Yeah, give this one a try and let me know what you think. Cheers!
Made pina coladas tonight. Used Naked Turtle rum, fresh juiced pineapple juice, and homemade coconut milk.
First thought- I'll use store bought pineapple juice next time since it's such a pita to get the pulp out.
Next thought- if you're not making your own coconut milk, you should absolutely give it a shot. It's easy and way tastier. 1 cup unsulphured dried/shredded coconut to 2 parts hot water in a blender. Blend for a few minutes, then strain / press through a fine mesh sieve. The milk is creamy and tastes like coconut, and obviously has no other fillers or preservatives.
Last thought- got a little creative at the end, and used some orange liqueur in lieu of the pineapple juice. Those turned out great! Definitely a drink recipe worth pursuing!
Cheers!
What was used in this video is sometimes called Coconut Cream. But on the can, it was labeled as "Coconut Milk". This would be the base for a curry, not a substitute for cereal milk. It's a full-fat, unsweetened product.
All that being said, I've not tried to make it myself. I hadn't heard of your recipe, but the ones I have heard of sounded very labor intensive (scraping coconut meat, blending it, etc).
As for the pineapple, it's real easy if you have a juicer, but if you blend it and strain it through a cheesecloth, that works well too. However, if you get the right bottle juice, like this (amzn.to/2rpntgz), it could work. It's pressed, not from concentrate and nothing added. It would be pretty close.
Thanks for the link to the pineapple juice. I'll give that a shot. Please let me know what you think of the homemade coconut milk if you try it. Use decent quality shredded coconut, for example: tinyurl.com/yb4j9sbd
I do a bit of cooking, and love curries. I vastly prefer homemade coconut milk, and can make it as creamy as desired (play with the ratio of dried coconut to hot water). The flavor is much better than any canned coconut milk, and it's super easy the way I mentioned in my original comment. Good luck!
Oh, and thanks for your videos. They're freaking awesome.
Hey you're right, that barbancourt 8 year is on time brother. Not a bad price either.
Good to hear! I'm glad you liked it.
Love your choice in #rum!
I like your presentation. Keep, Em comin. I have not had an Haitian rum. I must give it a try...again great job.
MegaBenny31 Barbancourt is great. The aged rums are less than $25. You can try it with the 4 Year as well, but I love the 8 Year. Let me know what you think when try some!
Looks sooo YUMMY~!!!
Thanks! You should try it, but I'd suggest trying this way first:
2oz Rum
6oz Pineapple Juice
2oz Coconut Milk
It's a lot sweeter, so if you don't wanna taste much rum, this is the way to go.
Thank you for some really great videos.
Regarding the Coco Lopez vs Coconut milk.. If I only have the Coco Lopez cream, how much milk/cream would you mix it with (ratio) to get a better result?
Coco Lopez is sweetened, where as the coconut "milk" I used in the video is unsweetened. It said Coconut Milk on the can, but it's essentially unsweetened coconut cream. Anyway, the end result with Lopez will be sweeter than what I did in the video. Start with equal parts and see how it works for you. If I make it with unsweetened coconut for friends who like sweeter drinks, I usually just add more pineapple. Anyway, hopefully that helps. Cheers!
We don't have barbancourt in canada :( what do you suggest as an alternative?
+Kam E (AirplaneHitter) Plantation makes some great stuff. The Plantation Barbados 5-Year is awesome.
Coconut milk is too bland. Serious Eats makes a good argument for unsweetened coconut cream as it has a more concentrated flavor. Coco Lopez tastes like tanning oil.
That's what this is in the video, only on the can it said "Coconut Milk," so yeah, unsweetened coconut cream is what you want. I like it when the sweetness of the drink comes from the pineapple. If it's not sweet enough with equal parts, just boost the measurement of pineapple. Cheers!
Almost all recipies for the Pina Colada calls for "Coconut cream" (Coco Lopez) and the texture and taste is different from using coconut milk. Coco Lopez is however not the most natural ingredient so try making your own coconut cream. Google "Coconut cream Imbibe magazine" and you'll find a recipe. If you do not like hitting a coconut and peeling it for 2 hours you can just use a can of coconut milk. Just open the can - DO NOT stir it but try to scoop up the coconut milk which often have separated from the water in the can. Put it in a bowl and stir in some maple syrup (I use 2 ounces per can). Heat it just for 15-30 seconds so the mixture is homogenous (no lumps) otherwise it will clog in your straw:). Use it in any good coconut cream drink such as "Painkiller", "Pina Colada", "Lady of Singapore" etc
Adding a few tips to this! To avoid the potential sloppiness of separating the water from the milk, put the can in the fridge. It will make the milk more solid and separate from the water. Turn the can upside down and open from the bottom, the water gathers on the bottom so turning it upside-down it has no way to escape since the milk is solid, makes the removal of it easier. OBS! Not all work like this, some brands have already made sure that separation does not occur. So be prepared for that if you're not familiar with the brand you're using. Also save the water, can be used for a lot of other things like smoothies, cooking, baking or just in other cocktails.
I love your voice. cheers.
Thank you. I appreciate it. Cheers!
Rum choice is fantastic. haiti only drink Fancy 5 star 27$ rum. İ drunk 15 years ago and kept buying since. never mixed it with juice.
Yeah, I really like Barbancourt. The reason I chose that rum for this drink was because it was the rum that Anthony Schmidt recommended. He was the bartender who suggested that this recipe should be made this way. He's now running an awesome Tiki bar in San Diego called False Idol. www.falseidoltiki.com/
I must try this, with no blender I will not get that annoying brain freeze.
+Manne Segerlund yeah. That and it's extremely fresh tasting. This version will beat a blended version every time. And it will world better than a pre-mixed bottle of piña colada mix. Anyway, give it a try and let me know what you think.
Is this considered a Tiki drink?
Kinda, not really. It became HUGELY popular and eclipsed a lot of actual tiki drinks and lumped into the same category of "tropical" drinks. But it's odd because it doesn't have any sour component. It still works, especially in these ratios...for me. Some friends really only like it with more pineapple to help sweeten it up.
Distinguished Spirits I asked because another recipe channel classified it as Tiki. I have watched your channel and given the history it did not seem correct.
You didn't indicate how to make fresh-squeezed pineapple juice. I came up with a way to do it without a juice machine. Peel and cut up your pineapple into small chunks. Grind it up in your blender. Then get a really clean bar towel, pour some of the pulp into the towel a little at a time, and squeeze it into your bottle. This might not get all the juice but it will get most of it. Don't bother with cheesecloth - it isn't thick enough. Have you found a better way to do it?
I run it through a centrifugal juicer. But if you don't have one of those, you could double layer the cheesecloth by folding it in on itself. Or use a lager strainer and then a second pass in a fine mesh strainer. That should get enough of the pulp out.
Also frozen pineapple may be better to use for its consistency. I'll have to try that.
the original recipie doesnt call for coconut milk or cream.
its cream of coconut. 3 different things and the taste is night and day
I can't find Coco Lopez here in Thailand so I toss some slices of fresh pineapple and the flesh of a young coconut in a blender adding coconut milk and pineapple juice to achieve the desired taste and richness.
I think you're going to have much better coconut cream or coconut milk in Thailand at any night market. Coco Lopez is sweetened and I prefer this with unsweetened coconut and if you want more sweetness, just increase the pineapple. Glad to hear you're using fresh ingredients. Cheers!
You made it with 'coconut milk'.
Shouldn't it be with 'cream of coconut'??
(Both are different)
akashbaba It is coconut milk. Cream of coconut is already sweetened and typically has a lot of other additives. I like to control my sweetness and my flavors in general. This is definitely the better way to go. In the video, I used equal parts rum, pineapple juice and coconut milk. If you want a sweeter drink, double or triple the pineapple juice. It will be much better than adding sweetness through cream of coconut.
The coconut milk I used is much thicker than the milk substitute you get in a tetrapak. It's the type of coconut milk that's used for Thai and Indian curries. It typically comes in a can. It's thick enough, especially when it's cold. I poured it out of the can and into the Blender Bottle to make it easier to pour.
For Piña Coladas, Coco Lopez is what people used to always use. The reason I use canned coconut milk, is that it has far less funky ingredients than Coco Lopez. It's just coconut, water and guar gum (a natural thickener). Here's a couple links to some good ones (there's a link in the description box too).
Thai Kitchen:
www.amazon.com/gp/product/B000QSTJYO/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B000QSTJYO&linkCode=as2&tag=distingspirit-20&linkId=D2K7SIHNZTT7XH3R
Native Forest:
www.amazon.com/gp/product/B001HTJ2BQ/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B001HTJ2BQ&linkCode=as2&tag=distingspirit-20&linkId=5I53OT2FQKEDCUA2
Hope that helps!
+Distinguished Spirits is it ok if i use coconut cream?
Yeah, for sure.
What are your thoughts on sweetening this up with a splash of simple syrup vs more pineapple juice?
I'd prefer it with more pineapple. 2:1:1 or 3:1:1 or something. The simple syrup will give it a different flavor profile. But if it's just not working for you, try it with a little simple and see if that helps. Like I said, I'd try it with more pineapple juice first. But give it a go and let me know how it turns out.
Optionally, add 1 shot of pouring cream to give it a velvety liqueur richness & a frothy collar to garnish (served without ice from a high pour): be sure to shake vigorously for 30 - 40 seconds with 1 cup of ice. What's behind the Pina Colada's corny reputation?
It became too famous for its own good, then was made into shitty powdered mixes where you would "just add rum", and it was dumped into corny pop songs. The drink is an odd one. It's all sweet, no sour. So you probably can't have too many of them before you get hit with a pounding headache. All of that made it pretty uncool. Plus, like the Mai Tai, plenty of places screw it up and in that environment, your first impression of it is bound to be a bad one.
Ah - that makes sense. Reminds me of the margarita mix: "just add Tequila" - nothing but cheap & nasty compared to the genuine article. as for headaches - agreed. It's best to mix it up on a night of cocktails, especially to contrast and compare the different flavors & experiences. You should do a guide on this subject: your favorite line up of cocktails.
For me personally, I can only really throw down about one or two sours or sweet drinks per night, then I need to switch to Rob Roys or Old Fashioneds or something stirred. But that's just me. Cheers!
... FRESH PONEAPPLE ?
pina colladas need 1. pineapples!!!!!!!!!!!!!!!!!!!!!!!2. rum 3. coccontus and 4. cherries!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
The Pina Colada must have 2 ounces of Coco Lopez this is non negotiable.. 2 ounces of a Puerto Rican white rum or 1 ounce of Puerto Rican rum and 1 ounce of coconut rum 2 ounces of pineapple juice 1/4 to 1/2 cup fresh pineapple chunks 1 ounce heavy cream and 1teaspoon of vanilla or half a vanilla bean... Put everything in the blender add ice just above the liquid ingredients and blend until smooth. That's a Pina Colada at the Aloha Restaurant >>>Non-Negotiable
Chairman Mao would approve. 🇨🇳
I am going to make the cocktail tonight and try it out it looks good and if I like it I will add it to my recipe book and call it Chairman Mao's Pina Colada!
Haha. Excellent. It's technically the Anthony Schmidt recipe. He's a bartender from San Diego, who regularly holds it down at False Idol (a speakeasy tiki bar).
Distinguished Spirits Tonight I made the cocktail 🍹 and I found it very refreshing and not as sweet as expected but very silky smooth and refreshing and will add it to my recipe book 📖 on page 79 between egg 🥚 nog and Trader Vic’s Crab 🦀 Rangoon under the name Chairman Mao ‘s Pina Colada for future reference. I wanted to add something to it like nutmeg but resisted the temptation to just enjoy 😊 the cocktail as intended by the creator letting the the cocktail stand on its own legs sort of speak, so maybe next time. I really did not want to turn this cocktail 🍹 into a painkiller but that’s what I was thinking 🤔. I built the cocktail as per instructions except I used Appleton Estates Rare Blend 12 year and it was very easy to drink 🍹 I will also add this cocktail 🍸 to my Facebook page with credits to you and the original creator! Thank for all your hard work you put into your mixology instructional videos they are of an exceptional quality and as always look forward to the next one.....
@@Blastfence1 Good. Glad you liked it. It's definitely not as sweet as the classic recipe. But that's as intended. If you wanna pump up the sweetness, add a little more pineapple. Cheers!