Cuso's Pina Colada
By: Jack Mancuso
Great food deserves equally great drinks. I’ve shared my Tequila Lime habanero Margarita made with Cuso’s specialized seasonings and our Maple Bourbon Old Fashioned. Today, let’s look at a summertime favorite, Pina Colada.
First, my recipe is indeed “up a notch” tasty with Cuso’s Coconut Rum Seasoning. However, you can play with the ingredients in a variety of ways;
- Use Blue Curacao
- Substitute mango, banana, passion fruit puree, strawberries
- Switch out rum with vodka
Best Rums for Pina Colada
There are a ton of rums from which to choose at the market. Here are some you may enjoy:
Bacardi Añejo Cuatro
Bacardi Carta Blanca
BATI 2yr Fijian White Rum
Jamaican Pot Still Blonde
Monkey Rum With Toasted Coconut
Mount Gay Eclipse
Plantation Stiggins’ Fancy Pineapple Rum
1 oz white rum
1 oz coconut rum
1 oz cream of coconut
4 oz pineapple juice
1/2 cup frozen pineapple
1 cup crushed ice
Blend everything together until the pineapple makes everything smooth.
Garnish rim with 1/2 white sugar 1/2 coconut rum seasoning
Try Your Pina Colada with These Cuso Recipes
There are two origin stories, both centered on the Caribe Hilton Hotel. ON claims that Ramon Monchito Marrero (a bartender at the hotel) created it as a signature cocktail in 1954. According to lore, he spent three months coming up with the right ratios and combinations.
The second claims that Ramon Portas Mignot, likewise a bartender, claimed crafting the beverage in 1963. While there’s a plaque commemorating the hotel as Pina Colada’s birthplace, the argument remains.
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