PDT/Crif Frozen Piña Colada

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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

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.

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