On Wednesday, August 6, the ACTS division held its annual mocktails party to celebrate the closing of the fiscal year. The mocktails included margaritas, mimosas, sparkling grape juice, and root beer. Snacks included chips and dips, port wine cheese, meatballs, and watermelon.
Adrienne Arden treated her coworkers to delicious, freshly blended piña coladas, and she has been kind enough to share the recipe with Muse readers.
Piña Coladas can be made as mocktails as well as yummy alcoholic beverages with obvious changes.
For the mocktail version for a group:
In a large container with a tight lid, put 30 oz. of pineapple juice and one can (15 oz.) of Coco Lopez Coconut Cream (or another good brand of coconut cream). Add ¾ tsp. Rum Extract. Shake well and chill. Fill a blender ½ full of ice pour ½ of the container in and blend till ice is crushed. Serve with a partial ring of pineapple and a maraschino cherry skewered through a cocktail sword. Makes two blender batches.
For regular Piña Coladas for two: Put 4 oz. pineapple juice and 4 oz. of Coco Lopez and 3 oz. rum into the blender with ice and blend. Garnish as desired. Enjoy!
Some tips on working with coconut cream: Don’t chill the can before using. The product will thicken and be hard to remove from the can. It will also be difficult to measure if not using the whole can at once. Shake the can before using. The product separates into thin and thick parts while stored. It will pour evenly if previously shaken.
Thank you, Adrienne, for this recipe and tips!
Mmm, mocktail Piña Coladas…this sounds better than the ones with rum in them!