Piña Colada Recipe
The 3 rum blend makes this Piña Colada much richer but you can make it with just one rum if you don’t have all three bottles.
Ingredients
(serves 1)
- 20 ml Plantation 3 Stars Rum
- 20 ml Plantation Barbados 5yr Rum
- 20 ml Plantation Pineapple Rum
- 45 ml Coco Lopez
- 5 ml Maraschino Liqueur
- 2 dashes Peychaud’s bitters
- 30 ml lime juice
- 8 fresh pineapple chunks
- 8 ice cubes
Glassware: tall glass
Garnish: pineapple fronds and umbrella
Method
Add all ingredients in a blender and blend until smooth. Pour into a large glass, top with crushed ice then fill up the glass. Garnish with pineapple fronds and an umbrella.
How to Batch Piña Coladas
For 8 people – (2 serves per person)
To batch Piña Coladas for 8 people, allowing for 2 cocktails per person, you need:
Ingredients
- 320 ml Plantation 3 Stars Rum
- 320 ml Plantation Barbados 5yr Rum
- 320 ml Plantation Pineapple Rum
- 720 ml Coco Lopez
- 80 ml Maraschino Liqueur
- 32 dashes Peychaud’s bitters
Prepare 360ml of fresh lime juice and keep in a separate bottle.
Prepare all the pineapple chunks in advance. For 2 serves per person, you need 128 pineapple chunks. Fresh is best, so don’t use canned pineapples. Store them in the freezer in a food bag. Not only will they last longer, they’ll act as tasty ice cubes when you blend them into the drink.
To make one drink, put into a blender:
- 110 ml Piña Colada Mix
- 30 ml lime juice
- 8 pineapple chunks
- 8 ice cubes
Blend, pour into a large glass, add ice and garnish.
Pro Tips for Batching Tiki Cocktails:
- The rule of thumb of how much you need is 1.5 of each cocktail per person.
- ‘Fresh is best’ is a good rule to follow. If possible, juice all your lemons/limes/oranges on the day you intend to use them.
- The shorter the time from juicing to the cocktail, the more your drinks will ‘pop’.
- Always use freshly-squeezed juices, not store bought or frozen juices.
- As a general rule, you can mix all the spirits together but keep the lemon/lime/fruit juices separate.
- You can batch your spirits, modifiers, syrups and bitters together as they will not spoil.
- If you’re batching for a bar, you can mix all the booze and sugar together and then add the citrus at the end.
- By batching all the liquor together and keeping the juices separate, if you don’t serve as many drinks as expected, you can still use the it at a later date.
- If you’re making a punch, it’s best to use a big block of ice as it will keep the punch cool and dilute very slowly. Regular ice cubes will melt too fast and make the punch very watery.
Want to make these drinks at home or in your bar? Plantation Rum is available to purchase here.
In partnership with Neat Spirits, distributors of Plantation Rum in Australia.
Photo by Cocktails & Bars taken at PS40 Sydney – © Copyright: All rights reserved.
Also in the cocktails for a crowd series: How to Batch Old Fashioned Cocktail for a Crowd, How to Batch a Martini for a Crowd; How to Batch the Maple Blossom Cocktail for a Crowd
