Secret Ingredient For the Best Pina Colada in the World!?

Travel to Miami, Florida to try the Pina Colada at Sexy Fish.

Prepare the Pina mix: add 10 oz (300 ml) of fresh pineapple juice to the blender.

Make a DIY version of cream of coconut: mix 8 oz (240 ml) of full-fat coconut cream, 225 g of sugar, and 0.3 g of salt in the blender.

Add 18 g of Negroni-infused shredded coconut flakes to the blender.

Blend the mixture on medium speed until homogeneous.

Pour the mixture into a bottle, label it, and place it in the fridge.

Prepare the rum blend: add 5 oz (150 ml) of Diplomatico Planas rum to a bottle.

Add 5 oz (150 ml) of Appleton Estate 8 Year Old Reserve Jamaica Rum to the bottle.

Add 2 oz (60 ml) of Plantation OFTD Overproof rum to the bottle.

Add 2 oz (60 ml) of Sailor Jerry spiced rum to the bottle.

Add 2 oz (60 ml) of Clement Rhum agricole to the bottle.

Label the rum blend bottle.

To make the Pina Coladas, add 6 oz (180 ml) of the rum blend to the blender.

Add 12 oz (360 ml) of the Pina mix to the blender.

Add 6 coffee beans to the blender.

Add 540 g of ice to the blender.

Blend on low speed until well blended.

Retrieve Hurricane glasses from the freezer.

Pour the blended Pina Colada into the glasses.

Garnish each glass with a chunk of pineapple and a maraschino cherry skewered with a pick.

Equipment Needed

Allergens