Perfecting the Piña Colada

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. 

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