Summer is definitely here, so let’s get frosty…as in frosty beverages.
Thank you to those of you who were able to join our Happy Hour Cocktail Making Virtual Class with Chris Hudnall, the mastermind behind our menu at The Bar at The Yard! For those of you who were not able to make it, we’ve got you covered with this recipe for a Backyard Piña Colada!
Here’s a cocktail you can make at home with some basic ingredients. This piña colada has a special Miami twist– it’s an espresso bean piña colada!
Now, it’s your turn to show off your newfound skills with your friends and fam. Don’t forget to share pics of your creations and tag us @doralyard.
Finally, check out this post to see more recipes for cocktails with five ingredients or less that will keep you cool and collected all summer long.
Backyard Piña Colada
2 oz. Coconut Cartel Rum
(Really any rum will work depending on the flavor you’re looking for. Rule of thumb: light colored rums = lighter sugar flavors. Dark rum = oakier and more vanilla/caramel flavors.)
3 pineapple chunks cut into 1.5 inch pieces
1.5 oz Homemade Cream of Coconut (recipe below)
1 bar spoon (teaspoon) of Kahlua Coffee Liqueur
Combine all ingredients in a blender, along with one scoop of ice, and process until the mixture reaches a puree-like consistency.
Pour in any glass you have (Chris recommends a Collins or rocks glass), garnish with two pineapple leaves and serve!
Homemade Cream of Coconut
400 mL full-fat coconut milk (about 1.5 cups)
1¾ cups sugar
1 tablespoon coconut powder (optional)
⅛ teaspoon salt
Combine all the ingredients into a pot and gently heat and stir until the sugar is dissolved.
If using coconut powder, use a stick blender to blend the mixture smooth.
Pour into a squeeze bottle for convenience.