Wayward Spirits Mango Colada -
Continuing our coconut-themed kick-off for Summer 2020, Autumn and I broke out the blended this past Memorial Day weekend to whip up some mango piña coladas.
I’ll be the first to admit that I’m usually apprehensive when it comes to piña coladas; they are often too sweet, lacking in rum, and have an undesirable texture (like watered down half-and-half). However, the recipe below is the real deal, producing a perfectly balanced, fruity, and boozy frozen cocktail. We loved it so much, we made it two nights in a row (which is a very rare occurrence)
The following feature will provide the history of the piña colada, necessary ingredients, and steps for making it at home. Give it a try and let us know what you think in the comments!
Piña Colada History:
One of the worlds most famous tropical cocktails, the piña colada, was originally concocted in Puerto Rico in the 1950s. Though history is clear on where the drink originated, to this day it is still hotly contested who came up with the idea for the drink. Here are the three leading theories:
Glassware: Hurricane Glass
Coconut Cream Recipe (if needed):
Combine ingredients and ice in a blender, and blend until smooth. Open pour into hurricane glass, and add 5 drops of Bittermens Elemakule Tiki Bitters (not necessary, but a nice touch).
Garnish with a cocktail umbrella and wedge of pineapple.
Wayward Spirits Rating and Twist:
Overall Score – 5
As I mentioned above, I’m not typically a fan of frozen cocktails as they are often too sweet, lacking in alcohol, and/or have a terrible mouthfeel. However, this recipe for our Wayward Spirits Mango Colada is heavenly and has made me reconsider this viewpoint.
The addition of overproof rum and mango (and right sizing the amount of coconut cream) adds a layer of complexity to the drink that I felt was lacking in many piña coladas I have tried in the past.
If you are like me, and are on the fence about frozen cocktails, give this version a try, and let me know what you think in the comments!