Myers Pina Colada Recipes

BILL'S FAMOUS PINA COLADA

Steps:

• Pour the light rum, amber rum, pineapple juice, sweet and sour mix, cream of coconut, and half-and-half cream into the pitcher of a blender with ice; blend until the cocktail has a slushy texture. Pour the slushy mixture into a glass.
• Slowly and gently drizzle the dark rum over the drink so it just floats on top; serve.

PINA COLADA

Steps:

• Mix ingredients in blender until smooth; pour into glasses; garnish with pineapple wedges and maraschino cherries if desired.
• Note: This recipe is my adaptation of "The Authentic Piña Colada" printed on back of the Coco Lopez Real Cream of Coconut® can, which is the same as this but uses all (3 ounces) regular rum only ~ It's a great drink but I just love the inclusion of part coconut rum to make it even better!

PINA COLADA III

Steps:

• In a blender, combine coconut milk, pineapple juice, rum, sugar and ice. Blend until smooth. Pour into glasses, and serve immediately.

MYER'S PINA COLADA

Steps:

• Combine all ingredients in shaker or blender.
• Shake, or blend at low speed, for 10 to 15 seconds.
• Pour over ice cubes in a tall glass.
• Garnish with a pineapple stick and cherry.

PINA COLADA

Steps:

• In a blender, combine the rums, coconut cream, heavy cream, and pineapple juice. Don't add the garnishes.
• Blend in the ice for about 15 seconds, or until smooth.
• Pour into a 12-ounce glass specialty glass like a Copa Grande Glass.
• Garnish with the Maraschino Cherry, Pineapple leaf, and Pineapple wedge.