It just happens to be the International Pina Colada day so who am I to say no to a lush Colada drink? I decided to make a slight twist of the iconic classic and without further ado here is the recipe:
Hawaiian Coffee Colada
15 ml/0.5 oz cream of Coconut
15 ml/0.5 oz roasted orgeat
15 ml/0.5 oz Alamea Hawaiian Coffee liqueur
45 ml/1.5 oz fresh lime juice
60 ml/2 oz fresh pineapple juice
45 ml/1.5 oz Rhum JM XO
45 ml/1.5 oz Dr Bird Jamaican rum
Flashblend for 5 seconds with 2.5 dl/ 1 cup crushed ice and pour into a frozen pineapple. Garnish with pineapple leaves.
Toast 60 ml/2 oz almond flakes in a dry pan or in the owen at 100C. Watch it carefully, and stir it a little because almond easily burn. But let them get some brown color. Crush them lightly and leave to cool on a plate.
Make a 2:1 simple syrup with light muscovado sugar and water. Add the toasted crushed almond flakes. Heat it up on medium heat and stir until the sugar has dissolved, let it simmer for a minute while stirring but do not boil. Set aside and leave for at least a few hours or overnight. Strain and bottle.
Here is a great drink, especially for the summer, created by my friend Emanuele Codispoti. It`s a tasty mix of the Pina Colada and the Missionary`s Downfall. Yep, what a drink marriage! the drink is so fresh and tasty!
Here is a little biography of Emanuele:
Emanuele was born in Rome and grow up in a small town in Calabria, south of Italy, He started to work in the hospitality business at an early age and started to work behind the bar in the early 2000`s. Researches about “tropical” drinks brouht him to discover Jeff Beachbum Berry and his books, Don the Beachcomber, Trader Vic and the Tiki cocktails. He fell into the “Tiki rabbit-hole” and it was love at first sight!
His obsession with faraway, exotic and mystery islands has its roots in his childood. As a child, and even before he was born, he listened to instrumental songs that his father listened to. Bands like Santo & Johnny, with their lap steel guitar did early on put their sound into the deepths of his mind. And Emanuele grew up with the myth of a Hawaiian paradise. There was something, like a recall, that attracted him towards a lost and mysterious world. As an adult and overcoming the fear of flying, he finally made his dream come true. He travelled across America to visit Tiki bars and sites. From San Francisco to Los Angeles and San Diego, from Maui and Ohau to New Orleans, from New York to Fort Lauderdale.
He have had the honor to be guest bartending at The Hukilau beside Daniele Dalla Pola (Nu Lounge Bar, Bologna and Esotico, Miami) for the past three years. Now he works at a Beach Club called Mana Nui Sand bar at Verdemare Beach, in a small town called Soverato in Southern Italy. And here is his drink:
Missionary`s Colada, by Emanuele Codispoti
1.5 oz light Puerto Rican rum (Bacardi Carta Blanca)
0.5 oz gold Cuban rum (Havana Club 3)
1 oz Re`al cream of coconut
0.25 oz Re`al ginger syrup
1 oz fresh lime juice
0.5 oz Alamea Peach Brandy liqueur
8 mint leaves
6 pineapple chunks
pinch of salt
Blend until liquid and the add 1 cup of crushed ice and blend again until smooth but not slushy.
Pour into a snifter and enjoy! garnish with mint. I also added a small strawberry… Note that the drink I made looks very green,Â itÂ´s due to that I took some extra (and very large) mint leaves, I`m a mint lover!