Mike's Mix: The University Club's Piña Colada
MINNEAPOLIS (WCCO) -- Each week, Mike Augustyniak finds a new cocktail from a local mixologist. This week, Mike stopped by The University Club to learn about one of the most popular and frequently name-checked cocktails of all time.
Piña Colada
Ingredients
1 ½ oz Mount Gay Rum
2 oz Coco Lopez Cream of Coconut
1 oz pineapple juice
Juice from half a lime (around ¼ to ½ oz)
Instructions
Combine all ingredients over ice and shake until combined. Or, alternately, add all ingredients to a blender along with 2 cups of ice, and blend until ice is crushed. Pour into a hurricane glass. Garnish with a lime wheel and wedge of fresh pineapple.
Taste Test
The Piña Colada is so popular it has its own song and, to me, that makes it cocktail royalty. Laugh if you want, but the six-decade staying power of the Piña Colada is impressive. Coco Lopez cream of coconut is part of the original Piña Colada recipe, dating back to 1954, and it adds a creamy and authentic flavor to the cocktail. It's available in grocery stores everywhere.
Play with the ratio of cream of coconut and pineapple, depending on your palette. This recipe goes a little heavier on the coconut, but the drink is very forgiving to improvisation.
Pro tip: try adding a shot of espresso if you like coffee flavor; the sweetness of the coconut and pineapple play well with the bitter coffee.
About The University Club
The University Club is accepting applications for memberships, but is also available to host your private event whether you're a member or not.