The national drink of Puerto Rico needs to get back in the rotation. In this episode we cover the traditional Pina Colada, but then get a little funkey with a deconstructed pina colada and toss aperol into the mix for a bitter pina colada. Stick around for the story and a tip on how to make fire! Ooouu ahhhh. 

Brad, I just want a regular pina colada. Here you go

In the blender add:

6oz pineapple juice

3 oz of coco real cream of coconut or coco lopez

1.5 oz of light rum, I like something with a little swagger like 3 star by Plantaion 

1-2 c crushed ice

Blend it, and pour into your hurricane glass or pint glass

Garnish with pineapple wedge and cherry and play some Rupert Holmes

The deconstructed pina colada 

Chill your coupe glass

Grab your mixing glass and bar spoon (pint glass and a soup spoon works too)

2 oz pineapple-infused Diplicatico aged white rum (Flor De Cana extra-dry works great too)

1.5 oz coconut water

1 tsp of Kalani coconut liqueur (Rum Haven works too)

½ tsp of 2:1 simple syrup 

1 dash angostura bitters

Strain into your coupe glass

No garnish!

Bitter pina colada

In your blender add: 

1.5 oz rum

¾ oz aperol

1 oz coconut cream, from the can like thai kitchen

1.5 oz pineapple juice, fresh

½ oz lime juice

½ oz orgeat syrup

Ice

Blend it and serve in pint glass

The Art of Drinking

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Jules

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Website: joinjules.com

Brad 

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