Happy Friday! I don’t know about you, but this week seemed to breeze by. The weather, however, has been less than breezy. With temperatures spiking as high as 110 degrees, one would think we were living in the tropics. So, because we’re practically living on the beaches of Fiji, this week’s cocktail is a Pina Colada.
A velvety smooth texture and taste of the tropics is what this Pina Colada delivers. This easy-to-make drink can be mixed and chilled ahead of time. Which means you can whip up a batch and have it on hand for pool parties or our door gatherings.
So sit back, relax, and pretend your sipping this cool cocktail on a sandy shore.
2-1/4 cups unsweetened pineapple juice
1 can (15 ounces) cream of coconut
1-1/2 cups light rum
5 cups crushed ice
Pineapple wedges for garnish
In a 2-qt. pitcher, combine the pineapple juice, cream of coconut and rum. Cover and refrigerate until chilled.
For each serving, place a generous cup of rum mixture and 1 cup ice in a blender. Cover and process until smooth. Pour into a chilled hurricane or highball glass.
To garnish each serving, cut a 1-in. slit into the tip of a pineapple wedge; position wedge on rim of glass. Yield: 5 servings.
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