PDT/Crif Frozen Piña Colada

By DreiFromBK

Jeff Bell at Manhattan's PDT (one of the best bars in the world) freezes coconut water and a mix of fruit juices, then blends them with rum to make a terrific, superfresh version of the classic cocktail.

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Ingredients

5 ounces fresh pineapple juice
5 ounces fresh lime juice
3 ounces coconut water
15 ounces chilled white rum
6 ounces frozen coconut puree
3 ounces cane syrup
4 pineapple wedges, for garnish

Details

Adapted from foodandwine.com

Preparation

Step 1

Mix the pineapple juice, lime juice and coconut water; freeze in an ice cube tray until solid. Transfer the ice to a blender. Add the rum, coconut puree and cane syrup; blend until smooth. Pour into 4 chilled double rocks glasses; garnish with the pineapple.