This text is part of the special Pleasures notebook
How to give a little “oumf” to well-known cocktails? This is what Émilie Lafortune suggests in her book The taste of the Caribbean. So, in addition to the usual coconut cream and pineapple, her piña colada contains passion fruit syrup. “Here’s your passport to a sunny destination with every sip!” she promises.
Makes 2 servings
Preparation: 10 minutes
Ingredients
250 ml (1 cup) fresh, ripe pineapple, diced
125 ml (1/2 cup) ice cubes
90 ml (3 oz) coconut cream
30 ml (1 oz) passion fruit syrup
60 ml (2 oz) sweetened condensed milk
60 ml (2 oz) dark rum
Preparation
1. In a blender, combine fresh pineapple, ice cubes, coconut cream, passion fruit syrup, sweetened condensed milk and rum. Blend until smooth.
2. Divide the mixture into two glasses. Garnish with maraschino cherries, dried pineapple slices and, if desired, passion fruit pulp.
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