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The Piña Colada Royal takes the standard formula and makes two changes, both of them significant. It swaps cream of coconut for a scoop of vanilla ice cream, and it runs five ounces of rum through a single serving. The result is thicker, sweeter and considerably stronger than the original.
The ice cream is not a shortcut. It does the same job cream of coconut does, adding fat, sugar and body all at once, but it brings vanilla along with it and lightens the coconut rather than concentrating it. Splitting the rum between coconut rum and white rum is what keeps the coconut flavor present now that the cream of coconut is gone. Served in a parfait glass, it sits much closer to a boozy milkshake than to a tropical highball, and it should be treated accordingly.
Glass: Parfait glass | Strength: Strong | Serves: 1 | Prep Time: 3 minutes
Bartender’s tip: Let the ice cream soften for a few minutes before it goes in the blender. Rock-hard ice cream forces you to run the machine longer, and the extra time melts your crushed ice and thins the drink out. Add the ice in stages rather than all at once so you can judge the texture as you go. It should hold a spoon upright for a second before it gives. Five ounces of rum disappears completely behind the vanilla and pineapple, so serve this to people who know what is in it.
Steps
- Place the rums, crushed pineapple and ice cream in a blender with 1 1/2 cups of crushed ice.
- Blend until frozen; add more ice if required.
- Pour into a parfait glass, and serve.
