THE NAME OF THIS WEBSITE (AND CO.) PROBABLY INDICATE HOW MUCH I LOVE PINA COLADAS. I’VE DONE A WHOLE BUNCH OF VARIATIONS OVER THE PAST 1O OR SO YEARS.

 

AT 2 BIRDS AND LATER AT DOI MOI, I PUT EVERYTHING BUT THE BOOZE THROUGH A SODA SIPHON- THE SIPHON'S CO2 ACCENTUATED THE PINS-AND-NEEDLES ACID OF THE PINEAPPLE AND GAVE THE COCONUT MILK A REAL LUSHNESS. WHEN LATER, WE ADDED BLENDER DRINKS AT 2 BIRDS, I PUT MORE OF A FOCUS ON SPICES, MAKING A HOUSE SPICED RUM BLEND AND USING GINGER JUICE.

 

AT BOTH ESTADIOS, WE HAVE COLADAS USING SHERRY BASES IN PLACE OF THE RUM IN OUR SLUSHITO (ESTADIO FOR FROZEN DRINK) MACHINES.

 

COCONUT AND PINEAPPLE... I'M INTO IT