Yet another random, wonderful, random holiday: National Piña Colada Day. And I ain’t mad at it.
I actually had my life together enough this year to be prepared for it with this Blackberry Piña Colada recipe (and then my computer crapped out on me and I wound up having to post a day late anyway). You could say I had my ducks in a row.
Except for the ducks part.
BLACKBERRY PIÑA COLADA
Makes 1 serving
2 ounces full fat (or lite) canned coconut milk
1 ounce organic pineapple juice
1/2 ounce lime juice
1.5 ounces light rum
1/4 cup ice
1 1/2 ounces Blackberry Syrup
1/2 cup granulated sugar
1/2 cup water
1/2 cup fresh blackberries
blackberries + pineapple leaves to garnish
To make Syrup: Muddle blackberries in the bottom of a small saucepan. Add sugar and water and turn heat to medium high. Bring mixture to a boil, stirring occasionally, until sugar is dissolved. Lower heat and simmer for five minutes. Remove from heat and allow to thoroughly cool. Place entire mixture (berry parts included) in an airtight container and store in fridge for up to two weeks.
To make cocktail: place coconut milk, pineapple juice, lime juice, rum and ice in a blender and blend until smooth. Place mixture in freezer for about 10 minutes to thicken (if desired). To build cocktail, add 1 ounce of Blackberry Syrup to bottom of glass, then scoop frozen drink mixture in on top of that, layering in small drizzles of syrup , if desired. Top drink with a dollop of syrup (about 1/2 ounce), and garnish.