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There are many recipes for piña colada. The International Bartenders Association specifies it as: Ingredients (5 parts) 5 cl (1.7 US fl oz) white rum (3 parts) 3 cl (1.0 US fl oz) coconut cream (5 parts) 5 cl (1.7 US fl oz) pineapple juice; Method. Mix with crushed ice in blender until smooth, then pour into a chilled glass, garnish and serve.
This piña colada recipe is the perfect blend of pineapple and coconut! The tropical-tasting cocktail is spiked with rum and blended until smooth and creamy.
Today, July 10, is National Piña Colada Day, which means it's time to honor the drink made by blending coconut cream, pineapple juice, white rum and ice, which was invented in San Juan, Puerto ...
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Piña colada Made with rum, cream of coconut or coconut milk, and pineapple juice, usually served either blended or shaken with ice. Pisco sour The Peruvian pisco sour uses Peruvian pisco as the base liquor and adds freshly squeezed lemon juice, simple syrup, ice, egg white, and Angostura bitters.
The pastry cream will have been bubbling, but it’s important to make sure that it’s stopped before adding the gelatin; if the gelatin boils, it will lose some of its strength.
The ingredients can be processed with ice in a kitchen blender, or for larger output, a slush or soft-serve ice cream machine is used: a cooled, horizontal cylinder has a rotating impeller that churns the mix so it will not freeze solid, and the thick half-frozen slush is dispensed from a spout.
To make the cookie dough, cream the butter and sugar together for 3-4 minutes, until light and fluffy. Add the egg and coconut extract and beat until well combined. Add the dry ingredients to the ...