- 4 oz. Culverin 5- 8 Yr or Drake 3-5 Yr Rum
- 2 ½ to 3 chunks of cubed fresh pineapple
- 3 oz. Cream of Coconut Coco Real or Coco Lopez
- 2 oz Heavy Cream
- 1 tsp. fresh lime juice
- 1 c. Ice ( add a bit more if you like )
- 1 small dash of Angostura bitters (easy does it)
- Toasted Coconut Chips - (Anthony’s or Bare)
- Battle Notes: ½ or 1 oz of Falconet Dark Rum for the Flotsam Floater
- Maraschino cherry & pineapple slices for garnish
Method of Attack:
- Freeze fresh pineapple chunks until firm.
- In a blender, add rum, Coco Lopez, heavy cream, lime juice, the bitters and the pineapple and blend together.
- Add ice and blend again until creamy. If the mixture is too thick, add a few drops of cream or pineapple juice and blend until the desired consistency.
- Serve in a tall glass.
- Add the Flotsam Floater of either Bombarda dark rums, a sprinkle of nutmeg and toasted coconut and garnish with a cherry and a pineapple slices.
About This Recipe:
Great addition to any Waterfront or island Bar Menu!
There are good Piña Coladas and then there are excellent Piña Coladas and we have perfected the pina colada ready for any bar attack. Although the standard Piña Colada Recipe is by far the easiest rum drink to make, by taking just a little extra time and adding a few more ingredients you can turn that average Piña Colada into a kickass and rumlicious tropical delight.
By freezing the pineapple, you reduce the need to use as much ice and less ice = more flavor. Plus, the addition of the fresh lime juice, heavy cream and just a dash of bitters makes Bombarda’s Chase Gun Colada, a Piña Colada you won’t soon forget. Add that extra Flotsam Rum Floater and it’s one hell of a tropical explosion!