Today is National Piña Colada Day! And what better way to celebrate than with a piña colada frappe to forget about the heat and all the life worries, too?
This particular recipe has the signature of a superstar bartender in New York City: Giuseppe González, a Puerto Rican neurobiologist graduated from Cornell University, who left the science aside to engage in mixology.
A true modern alchemist, Giuseppe has worked in the best bars in NYC: Flatiron, Clover Club, Dutch Kills, and more recently PKNY and Golden Cadillacs, doing something he's very good at: mixing the best cocktails you can imagine.
More from MamásLatinas: You'll love this easy & low-cal black bean salad with grilled corn & cilantro
So, to pamper yourself, your hubby, boyfriend, or friends, here is Giuseppe's piña colada, by far the best piña colada I've ever had.
Tip: If you want to prepare a virgin colada for your children, all you have to do is add more pineapple juice instead of rum. Mine love it, and I serve it decorated with a maraschino cherry and a cocktail parasol—and they swear they are on a cruise or in a five-star hotel in our beloved Caribbean Sea.
Piña Colada
Makes 1 cocktail
Ingredients:
1 1/2 oz. coconut cream
1 1/2 oz. fresh pineapple juice
1 1/2 oz. golden rum
2 fresh pineapple chunks (optional)
Preparation:
1. In a blender, add all ingredients with 8 ounces of chopped ice and blend until a slush is formed.
2. Serve with a maraschino cherry.
¡Salud!
For more of my recipes, visit my website.
