Master Class
"Knowledge is power...a good bartender should never stop learning and developing new skills"
He must have sound and fluent conversation; he cannot be drunken or dirty; the slightest dubiousness is quick to exile him to the police force, journalism, the oyster boats, or some other Siberia of the broken.

Recipes

Piña Colada

Ingredients

The most famous of the coladas. It's Spanish translation meaning ‘strained pineapple’. The origins of this popular modern classic are found in Puerto Rico in the 1950's–60's.

Glass: hollowed out pineapple or
12oz hurricane
Method: shake & fine strain
37.5ml Havana Club rum
12.5ml coconut rum
75ml pineapple juice or 50ml Funkin pineapple purée
12.5ml Coco Lopez coconut cream
12.5ml double cream
5ml sugar syrup (not in the classic version but helps to lift the sweet flavours used)

Method

Add ingredients to a mixing glass, add ice and shake vigorously, strain into an ice filled hollowed out pineapple or 12 oz hurricane.

Garnish

a pineapple leaf

Other Information

The Colada is a typical tropical fruit drink, with plenty of rum to boot. With little imagination and the use of the modifier theory the predominant coconut rum and cream can be replaced for fresh fruit or puree. Strawberry and Raspberry Coladas work well and most tropical fruits including:

Passion Fruit Colada

Melon Colada

Banana Colada (all ingredients requires blending)

Kiwi Colada (all ingredients requires blending)