Beer Colada Recipes

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MOCK COLADA

Turn your favorite coconut-flavored seltzer into a bubbly virgin pina colada.

Provided by Food Network Kitchen

Categories     beverage

Time 5m

Yield 1 drink

Number Of Ingredients 7



Mock Colada image

Steps:

  • Add 3 to 4 ice cubes to a cocktail shaker, plus the lime juice, pineapple juice, coconut milk and honey. Cover and shake to dissolve the honey and chill the drink. Strain into a 15- to 20-ounce hurricane glass filled with crushed ice. Top off with the seltzer. Spear the maraschino cherries and pineapple wedges on a cocktail pick for the garnish.

2 tablespoons freshly squeezed lime juice
1/2 cup pineapple juice
2 tablespoons coconut milk
1 tablespoon honey
1/4 cup coconut-flavor seltzer
2 maraschino cherries
2 small wedges fresh pineapple

CARIBE HILTON'S PIñA COLADA

It seems unimaginable that a drink as crowd-pleasing as the piña colada would inspire fierce debate. But to this day, no one can agree on the cocktail's exact origin - or even how to make it! The first theory involves the pirate Roberto Cofresí, who supposedly invented the drink to keep his sailors happy and prevent mutiny. Others swear it came from the bar at the Old San Juan restaurant Barrachina. But the most popular story traces the idea to the Caribe Hilton, where bartender Ramón "Monchito" Marrero supposedly created it in the ʼ50s as a family-friendly nonalcoholic drink. Back then, blenders weren't common, so the first piña coladas were made in a cocktail shaker. Marrero eventually added rum, and the recipe was later revised for blenders (see below). Try that version, or use a cocktail shaker and serve the drink over ice to get a real taste of the original!

Provided by Food Network

Categories     beverage

Time 5m

Yield 1 piña colada

Number Of Ingredients 5



Caribe Hilton's Piña Colada image

Steps:

  • Combine the rum, cream of coconut, heavy cream and pineapple juice in a blender. Add 1/2 cup crushed ice and blend for 15 seconds.
  • Serve in a 12-ounce glass and garnish with fresh pineapple and a maraschino cherry.

2 ounces rum
1 ounce cream of coconut, such as Coco López
1 ounce heavy cream
6 ounces fresh pineapple juice
Fresh pineapple wedge and maraschino cherry, for serving

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