The (Re)Piña Colada

10/19/23 • 51 min

People often describe the holy trinity of tropical drink ingredients as being rum, lime, and sugar. But with an irresistible mix of rum, pineapple, and coconut, the Piña Colada enters the chat and challenges that title. Such is its appeal and renown, the Piña Colada has been the national drink of Puerto Rico since 1978, with not one but two bars claiming ownership of it. We’ll dissect those stories and explore the sheer versatility of the Piña Colada with returning guest and friend of the show Joey Smith, bar director at New York’s Chez Zou. Listen on (or read below) to discover Joey’s batched frozen Piña Colada recipe — and don’t forget to like, review, and subscribe!

Joey Smith’s Frozen Piña Colada Recipe (10 liter batch)

Ingredients

625 milliliters Cruzan Black Strap

640 milliliters fresh lime juice

1200 milliliters water

1875 milliliters Bacardí Ocho

2500 milliliters house coconut syrup

3200 milliliters pineapple juice

Directions

1. Add all ingredients to a frozen drinks machine.

2. Serve in a Hurricane glass with Arak-soaked raisins.

Hosted on Acast. See acast.com/privacy for more information.

Joey Smith’s Frozen Piña Colada Recipe (10 liter batch)

Ingredients

625 milliliters Cruzan Black Strap

640 milliliters fresh lime juice

1200 milliliters water

1875 milliliters Bacardí Ocho

2500 milliliters house coconut syrup

3200 milliliters pineapple juice

Directions

1. Add all ingredients to a frozen drinks machine.

2. Serve in a Hurricane glass with Arak-soaked raisins.

Hosted on Acast. See acast.com/privacy for more information.

Previous Episode

The Carajillo

Coffee-based digestif cocktail but make it two-ingredient and simple to serve: it is, of course, the Carajillo. Literally, all you need for this one is freshly pulled espresso, Licor 43, decent ice, and a good shaking arm. Here to explain how to bring all of that together is Tito Pin Perez, creative director of Mexico City's Rayo cocktail bar. Listen on (or read below) to discover Pin Perez's Carajillo recipe — and don’t forget to like, review and subscribe!

Tito Pin Perez's Carajillo Recipe

Ingredients

1 1⁄2 ounces freshly pulled espresso

2 ounces Licor 43

Garnish: Espresso beans

Directions

1. Add both ingredients to a shaker with a large rock of "chunk" ice.

2. Shake vigorously until well chilled and a nice foam has formed.

3. Strain into a chilled Old Fashioned glass filled with ice.

4. Garnish with three espresso beans.

Hosted on Acast. See acast.com/privacy for more information.

Next Episode

The Hanky Panky

Stirred, boozy, and beloved by bartenders across the globe, the Hanky Panky feels like a modern creation but it's steeped in history, having been created over 100 years ago by Ada "Coley" Coleman at the American Bar at the Savoy hotel. Here to join us today and share his expertise on the drink is Ektoras Binikos, a New-York-based long-time industry pro, and co-owner of Sugar Monk in Harlem and the upcoming Bitter Monk at Brooklyn's Industry City. Listen on (or read below) to discover Ektoras' Hanky Pankny recipe — and don’t forget to like, review and subscribe!

Ektoras Binikos' Hanky Panky Recipe (Classic)

Ingredients

1 1⁄2 ounces London Dry Gin

1 1⁄2 ounces sweet vermouth

2 or 3 dashes (or small teaspoon/barspoon) Fernet Branca

Directions

1. Combine all ingredients in a mixing glass with ice.

2. Stir until cold and strain into a chilled Coupe or Nick & Nora glass.

3. Garnish with an orange twist.

Ektoras Binikos' Hanky Panky Recipe (Sugar Monk riff)

Ingredients

1 1⁄2 ounces unaged genever