This Getting Caught in the Rain Cocktail is a lighter, fresher version of a pina colada
About the recipe
We wanted to create a version of a piña colada, but take it in a lighter, more fruit-forward direction. To achieve this, we first caramelize the natural sugars in the pineapple in a cast iron pan. Coconut milk provides some creaminess while the Coco Lopez gives the drink an extra boost of coconut flavor. Adding fresh basil and ginger will not only provide lightness but also make the drink really pop.
Hands On Time: 15 minutes
Total Time: 15 minutes
1 pineapple, peeled, cored, and cut into 2-inch wide strips
4 cups ice cubes
1 cup coconut milk
1 cup rum
1/4 cup cream of coconut, such as Coco Lopez
1 (2-inch) piece ginger, peeled and grated
5 large leaves basil
4 lime rounds, for garnish
4 cocktail umbrellas, for garnish (optional)
Place a cast iron skillet over medium-high heat. When the skillet is hot, add the pineapple to the dry skillet and caramelize on both sides, about 5 minutes per side. Transfer to a plate and let cool.
In a blender, combine half of the pineapple with 2 cups ice, 1/2 cup coconut milk, 1/2 cup rum, 2 tablespoons cream of coconut, half of the ginger and half of the basil. Blend until smooth and divide between two Collins glasses. Repeat with the remaining ingredients.
Garnish each drink with a lime round and cocktail umbrella, if using. Serve.