Composition / ingredients
Step-by-step cooking
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On the distant islands of the Caribbean Sea, the air smells of exotic fruits. There they eat extraordinary food similar to ambrosia and drink cocktails that could well replace the gods with their nectar. It is said that the father of the recipe for this cocktail was Ramon Marrero, a bartender at the Hilton Hotel in Puerto Rico. In 1954, there was a real boom - the whole world was carried away by exotic cocktails. It was then that Marrero, who experimented a lot with fruits and alcoholic beverages, invented Pina Colada. Which is still considered a real revolution in the cocktail world.
Take a fresh pineapple and cut it into pieces. Fill the pineapple with a mixture of Malibu rum, white rum and Mangaroca liqueur. All this is whipped in an electric mixer. If there is no fresh pineapple, and you decide to use pineapple juice, then you can mix it in a shaker. The cocktail should be milky white.
Cocktail is served in tall glasses or in wide wine glasses on a high leg. Usually, a slice of pineapple is attached to the edge of the glass, and a small paper umbrella is attached to a straw. Crushed ice is added to the cocktail - 1-2 pieces.
Caloric content of the products possible in the composition of the dish
- Pineapples - 49 kcal/100g
- Canned pineapples - 57 kcal/100g
- Rum - 75 kcal/100g
- Cherry liqueur - 299 kcal/100g
- Baileys Liqueur - 327 kcal/100g
- Liquor - 327 kcal/100g
- Ice - 0 kcal/100g
