The addition of the acid adjusted pineapple juice has now made this one of my top choices. Really good idea. Since I do not have a drink master (waiting to see more on this topic in the future) I used my immersion blender and it turned out fantastic. Thank you…
Ha. Family just got back from Disneyland. I bought a parrot mug from the Enchanted Tiki Room gift shop. Now have something to use it for. I’ll have to sing the song making it.
I met a bartender in Phoenix that put me on to a secret ingredient that I absolutely love for a Pina Colada - a float of Macadamia Nut Liquor on top (or blended in if you're making a frozen blended recipe). Definitely worth a shot if you can find a bottle of Trader Vic's.
So if I say tomorrow is officially National Blue Hawaii Day, I guess no one can say otherwise because I'm the source! A Midori Colada is my favorite version. Great Episode!
I'm glad this showed up in my recommended, really interesting comparison! Your production quality is really good and the content is interesting, you've def earned another subscriber
I know you said you weren't messing with the ingredients, but I went to a bar recently near me that specializes in Chartreuse cocktails and they made a Pina Colada and subbed out the rum for green Chartreuse and boy does it work so well.
I'm a cocktail nerd and a huge fan of the blended pina colada, I could have so many of these. I haven't tried the diluted coco lopez so I'm interested to try that, one tip I would give that to me is essential is to add several chunks of frozen pineapple (not from a can) to your blender. This really helps the texture and gives it an emulsifying effect, especially if you have a blender that can handle it. I love pineapple though so my Pinas are more pineapple-y.
VERY interesting specs, especially accounting for the reduced sweetness of the coconut element and increased acidity of the pineapple juice. I've long thought piña coladas are for people who can't make painkillers at the time, but I might try out this one tomorrow.
This episode is so interesting because it underlines so well societal changes. The concerns for sugar is really something born much later than this drink. Back then it was: "oh a summer dessert with tons of booze? Count me in!" but we're now looking desperately to achieve "balance" and reduce sugar levels.
All very true, but for me this was a more personal endeavor to “balance” it. When I was younger, we’ll say for sure 21, I remember having my first Pina Coldas at a pool in Hawaii and feeling not great. Same thing the next time I had them. Not a “too many drinks sick,” just a too much sugar+rum. I’ve mainly avoided them since then. But when done well, they’re amazing.
And I just found out about the trend of completely replacing lemons and limes with Citric and Malic acids and Salt Solutions. Things are certainly changing.
My guests have been very pleased with this recipe: 2 Plantation 3 Stars Rum 2 Pineapple Juice 1 Cream of Coconut 1/4 Lime Juice (adds acidity to the pineapple) 1/8 Orgeat (adds nuttiness to the coconut) 5 drops Saline (enhances the overall flavor)
I think you choose the correct rums it is a Puerto Rican drink, it's meant to be refreshing and it's more of a drink to let the pineapple and coconut shine to a bold rum to over power and it should be sweet as a desert cocktail.
Interesting recipe! I don't think I've seen one before that used angostura bitters and an acid adjuster. The acid adjuster feels like a lot because I don't have it in my bar and I want a pina colada now after watching this lol, but I'm moving on to the the video you have about that topic and maybe I feel better.
ATK Gearheads pretty much ripped apart the Ninja CREAMi as a very gimmicky appliance. Thanks for the formula, I happen to have both citric and malic acids. I will definitely make that acid adjuster solution, as well as the Tropical Standard coconut mix. Also, Angostura bitters in a piña colada?! These sound like very good tweaks, I love the cocktail but I always found it too sweet. Maybe yours will be the one I finally REALLY love!
any particular reason you decided to omit the xantham gum that Tropical Standard calls for? I've been trying to up my blended game lately and I can't make up my mind on xantham.
Didn’t want to get too technical. It works well, I used to use it in Costco Gold Margarita mix and it does wonders. Great for homemade Frappuccino’s as well but too much and you’ll have glue.
In the recipe shown in this video, 3mL of your acid adjuster is added to 1oz of pineapple juice. Based on your acid adjustment video, pineapple juice is 1% acid, so shouldn’t 5mL be added to 1oz of pineapple juice to make it 6% acid? Awesome videos, thanks!!!
You are correct in your assessment, but the recipe I was going for wasn’t looking to mimic a cocktail that had 1 oz of a lime or lemon juice. Part of my thinking was instead of 2 oz of pineapple just doing 1, then adding back in that lost acid by adding 1 ml. Also, many recipes call for 1/4 to 1/2 oz lime, so adding in 2 ml somewhat to account for that. But I wasn’t overly precise in my process. Just enough acidity to notice without being tart. And that’s what’s great about using an acid solution, you can easily increase/decrease to your preference.
In Life behind bar wondrich and rothbaum did a great podcast episode on the pina colada. I'm kind of against any version that is not the blender version. Because that's the version that exploded everywhere back in the 50s 60s. An interesting mod mentioned is adding port wine on top.
Expensive Ninja Creami fail! Good to see I don't need new technology to create a tasty Pina Colada. Really appreciate the 4 ways comparison. Always learn something new when go behind the stick.
Luckily I didn’t get this for the purpose of cocktails. I works surprisingly well for certain things. Straight chocolate milk comes out about as good as a Wendy’s Frosty.
I was surprised by the small amount of pineapple juice in your recipe. Pretty much all recipes I've seen so far have at least 2 and up to 6 oz. I gotta try that the next time I'm making them! Also, I'm curious if re-spinning the creami version would have made it better? Though I'm sure the blended version would still be superior.
There’s a bunch of ways to go about this recipe. So many that I see call for 2 oz pineapple, 2 oz coconut and then 1 to 1 1/2 oz of rum. You could definitely up the pineapple juice but I’d then reduce the cream of coconut. If you’re using the “coconut mix” I think any combos of that plus pineapple juice that comes in at 3 oz would work well. Fairly confident respinning wouldn’t help. It was already really slushy and I’ve found respinning works best when it’s not creamy or is still chalky. I even tried another round using “perfect sorbet” from modernist pantry but the ice shards are just unavoidable. I’d bet there’s a way to make a Pina colada ice cream using a different ratio that would work way better.
D THIS DRINK IS BAMB!!!!!!! UR THE MIXOLOGIST BUT I FIND THAT MOST CASUAL TO EXPERTS CAN SPOT A MIX. IT IS OVERLY SWEET AND COMMERCIAL TASTING AKIN TO SODA POPS AT FAST FOOD RESTAURANTS. P.S. 👁 DON'T SEE THE PURPOSE TO FLAVORED RUMS,VODKA ETC. I PREFER STRAINED FRUIT JUICES BECAUSE IT TASTE BETTER AND THESE POTABLES CONTAIN LESS PUNCH THAN THE OC VERSION.
If you're referring to the CocoLopez as the commercial mix then yes you could make your own using coconut milk. I've done taste tests against the coconut mix in this recipe (using coco lopez) and one with coconut milk + sugar and I don't find much difference in flavor. In fact, sometimes using a can of coconut milk will result in a curdled mix that visually is unusable. I did a video comparison with Real and liked that best as it has a more "fresh" coconut taste than anything else. I think the difference here is that the coconut milk we're all using is somewhat processed already but you can definitely dial in that recipe to avoid the stabilizers and excess sugar. Now if someone were to take a raw coconut and make that into "Cream of Coconut" now we are on to something. That person will not be me.
I have a Vitamix and a Creami Deluxe. Both do a good job, the Deluxe perhaps a bit better. I use the Vitamix usually because the original Pina Coladas were made using blenders so it feels more traditional.
You seem to be trying to rebut the fact that it is puertorican. It only takes a look into our recipes to notice that coconut is widely present in our national cuisine ever since colonizers brought it to the island, but not so much in Cuba. Also they claim to serve pineapple juice and lime with rum before our Piña Colada as it is know around the world today and was first mixed with PR, but there was no crema de coco and that makes the 2 different cocktaila. More over, there are no records showing to be cuban either, but there you are, saying whatever you wish.
You seem to not have watched the same video as the one I made. I said that the term "Pina Colada" predates the drink that everyone knows as a Pina Colada today. That's a fact, there is printed evidence of that. It shouldn't hurt your feelings if certain words were used before you think they were. I specifically said that the recipe that is popular today was from Puerto Rico and was because of CocoLopez, which is exactly what you are trying to say I didn't say. Read the description as well. It's laid out for you there. This is an absurd thing to argue over.
Who's arguing? Your reply is not precisely showing diplomatic prowess. That's even more ludicrous. You're unnecessarily defensive. You literally said: that it might not be puertorican but Cuban at the beginning and the statement respawn at the end of the video. Quirky if you asked me. Ofc! You didn't expect an insightful Puertorican to perceive it and refuted, so I understand. I am not deranged, it's not like this misinformation would get strewn around the world, with this video😏. But it's still my right to do so. Now I can rephrase my first sentence on the OC to and say: -you are definitely trying, not only "seem to be trying". You wear your heart on your sleeve.
@marlenegomez9789 There's still a gap between what you think was said and what was said. The words "Pina Colada" were used before the drink with Coco Lopez was created at the Caribe Hilton. "Pina Colada" was used to describe a drink of strained pineapple juice. This is in print. We have historical records. I clearly say that the drink and the recipe that made "Pina Colada" famous is from Puerto Rico. Mentioning that the words were used elsewhere to describe a different drink does not diminish a cocktail or a culture. "You seem to be trying to rebut the fact that it is puertorican." is how you started your comment. That is 100% false. I am CONFIRMING that the drink that we all know as a Pina Colada today was created in Puerto Rico.
