Pina Colada Mixed Two Ways | Wah Yuh Drinkin?

Rum, pineapple, coconut... need I say more? Kezzianne and Raakesh are back at the bar, this time they’re mixing up two versions of a Caribbean classic… Piña Coladas!

Traditional Recipe:

2 oz. White Rum 1 oz. Coconut Cream (Coco Lopez) 1 oz. Heavy Cream 3 oz. Fresh Pineapple Juice

Glassware: Poco Grande/Hurricane

Garnish: Pineapple Slice and Maraschino Cherry (Pineapple Leaves optional)

Methodology: Blend with 1 scoop ice until smooth with all ice lumps removed.

Fresca Recipe:

2 oz. White Rum 1 oz. Fresh Pineapple Juice 4 Fresh Pineapple Chunks 1 Barspoon White Cane Sugar (not Granulated Sugar) 2 oz. Fresh Coconut Water

Glassware: Collins/Hurricane

Garnish: Pineapple Slice and Maraschino Cherry (Pineapple Leaves optional)

Methodology: Firstly, muddle Pineapple Chunks with Pineapple Juice and Cane Sugar in Cocktail Shaker. Add remaining ingredients and fill Cocktail Shaker with ice. Shave vigorously and double-strain into ice-filled glassware; and cap with frappe'/crushed ice. Apply Garnish.