Ultra-Tropical Piña Colada Recipe
"[Photographs: Vicky Wasik] A good piña colada should instantly transport you to warm sandy beaches and turquoise waters. What we don't want is a drink that tastes weak and watery, nor artificially tropical, as if someone dumped a bottle of tanning oil into the blender. This version produces a slushy frozen cocktail full of ripe pineapple and rich coconut flavor. Plus a good, strong hit of rum...."
INGREDIENTS
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5 ounces (140g) very ripe peeled and cored pineapple or drained canned pineapple chunks (see note)
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1 3/4 ounces (50ml) unsweetened coconut cream, shaken or stirred well to incorporate fat
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1 ounce (30ml) simple syrup (see note)
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3/4 to 1 ounce (20-30ml) fresh juice from 1 lime
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2 1/2 ounces (75ml) white or gold rum, kept in freezer until freezer-cold
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4 ounces (115g) ice cubes
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Pineapple slice and/or maraschino cherry, for garnish
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Paper umbrella and straw, for serving (optional)
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