This Taste Of Frozen Drink Is Like A Tropical Holiday That We All Need

Table of Contents

Why does it work

Freezing the first ingredients means that you can use less ice, which can cause more delicious, less thin drinks.
Ripe fresh pineapple or canned pineapple pieces are more tasty than pineapple juice, as well as their fiber drinks thickening.
Coconut creams have more natural taste than cocoa lopez.
Measuring solids by weight gives you better control over the component ratio.

I would like to present some basic facts about myself:

I sometimes like to get caught in the rain … when it is hot.
I am not in yoga (although I used to be).
I am sure I have half a brain. Maybe even a little more.
Love at midnight? My program is flexible, of course.
And yes, I really do like Pina Koladas. At least, I like good people.

These are important answers to important life questions. Although what is not responded How To make a good gesture. This is difficult for some reasons. The first is that Pina Coladas requires materials that are highly variable in quality, meaning that it is difficult to create a recipe that gives a consistent result. The second is that it is one Frozen beveragesAnd all frozen drinks share a similar problem: How do you cool the drink with enough ice to reduce it without diluting it excessively in this process?

Most of the recipes solved the first problem in the most frightening ways, which call for canned components such as pineapple juice and cocoa lopez, which are not great in the taste department, are extremely consistent. They cannot make the best fidelity, but they will fix a firmly.

I am playing with a solution, and I have come up with some answers, which I will review on a component-by-corpus basis.

Rum: Choose your favorite

Let’s start with boo. I will be honest – this is the component that makes me at least interesting. Not because I do not care about rum, but because I think most of us are going to make drinks within the boundaries of our house at home.

If you look at some Pina Colada recipes from the top bartenders, you will often see that they prefer to blend specific rums in an attempt to nail their best version of the drink. But the bartenders have the luxury to reach several bottles of goods at a time. At home, we use everything we have found, when we can, and that’s it. Cuisines that ask three different rums to combine, they can work in a fancy cocktail bar, but it is not a realistic option for the rest of us.

My feeling is that you can make a good Pina Colada with many types of rums, whether it is white, old, or some combination; Each party brings his personality. Use whatever you have – I promise that you will like it. One thing that is important: add enough so that you can taste it. I like to put around 2.5-inges for the same serving of drinks.

Pineapple: Use fresh or canned pineapple

Serious Eats / Vicky Wasic

Pineapple is, I think, one of the complicated elements of a pinea cholada, as fresh juice and/or fruit are usually better, pineapple may vary wildly in terms of their maturity, sweetness and acidity. If you make drinks with a completely fresh fruit, you are more likely to tamper with other components such as sugar and lime juice to dial to the right balance of sweet and sharp. This can be difficult for many people at home, as it requires on-the-spot adjustment-sometimes rigid if pineapple is a dud-with each new batch. No wonder most of the dishes call just for the can of the dole.

I used with a handful of options, including only fresh pineapple, canned pineapple juice, and canned pineapple chunks, both alone and in combination with each other.

My last recipe gives some options: with fresh pineapple pieces, or canned pineapple with some of their juices.

When cooked, fresh pineapple is the best taste, so if you can get your hands on a really ripe sample, it is a way to go. If you can’t, I found that canned pineapple pieces give better pineapple than canned juices alone.

Coconut: Use coconut cream without thinking

A valid argument is to be given for cocoa lopez, canned, ultra-sweet coconut creams. Sure, it tastes like tanning oil, but it becomes practically a calling card of the drink. There is associated with real apathy. But in the end, as much as I can appreciate and often enjoy what it brings to a Pina Colada, it tastes like tanning oil. I want my recipe to taste like coconut. Real coconut.

I think I could emphasize a detailed sub-poverty to replace a fresh coconut in coconut puree, but Pina Koladas is considered fun, not work. I will leave the homemade puree for the borenders who have time to do so. The remote easy, which is to open coconut creams, which is more thicker and more concentrated than coconut milk.

Snow: Use less

The ice is a challenging but required component in any frozen drink because the more you add, the cold and the slashier drink, but also becomes more thin. Add very little, and your pyna collada is cold but not frozen. Add too much and your drink is frozen, but what can be the taste of it, in comparison, like the memory of Puerto Rico’s journey, you took 10 years ago than being on the island in meat. It can be a disappointingly difficult balance to strike, and sometimes it seems that there is no sweet place.

But then I had an idea: what if I freeze my pineapple pieces and everything else – splash in addition to rum, coconut cream, lime and sugar – then cut on ice? I could get an incredibly disgusting, fully tropical drink without adding more water as snow.

It is as simple as removing a bottle of rum in the freezer, and putting the rest of the material pre-batching and also put to freeze them. Due to its high alcohol content, the rum will not freeze, but it will be sufficient that it will not heat other components when you mix everything together. Combined with fiber in the fragmentation of real pineapple (as just as unlike plain juice), the result is a very thicker and a Slacier Pina Colada.

The rest is simple: throw all this in a blender, put it in a glass, and … don’t forget the small paper umbrella. You really need one of them.

July 2017