Hello Drinks Tubers! Welcome to our pop-up Tiki bar here in east London my name is Rich
and today i'm gonna be dispelling some of the mystery about Tiki drinks. Starting primarily
with everybodies favourite, the Pina Colada. Pina Coladas are absolutely brilliant, i'll
be making two different recipes, the original recipe which is a lovely blended Pina Colada
recipe, i'll also be making a little bit of a littler fresher more modern alternative
using coconut water. So what your gonna need for an original 1954 Pina Colada is first
a blender, we're gonna build everything directly into the blender, nice and easy, let's start
with pineapple see these chunks here about an inch square or so you've got about 6 or
7 bits of pineapple in there nice and acidic. That's basically where all the acidity from
this drink is gonna come from and we need to balance it out with a little spoon of sugar
here, so about a teaspoon of sugar. And then we're gonna use a tablespoon of coconut cream
it's very different from coconut milk and it's different from coconut water as well
it's much thicker it generally comes from the pulp of the coconut. With the rum, this
is a 25 ml measure, two of them, we don't want to be too thick and chunky, so we're
gonna add some fresh pineapple juice to it as well 50 ml, then we need to put some ice
in there- we're gonna churn all this up. It's about 12 oz of ice, that's just a general
sort of highball or rocks glass that'll you'll find in your house about that much ice is
perfect. Let's blend. You want to keep it going for a while, especially if your blender
is running on a low speed, keep it going. You want it to be nice and smooth, get rid
of all the bits. Get a lovely soft smooth consistency. You just need to find a nice
big tall glass, these big chunky glasses are absolutely perfect. That looks absolutely
lovely. So what we need to do, firstly is put a straw in it but tiki drinks are all
about escapism it's about exoticism and opulence. We wanna try and make this drink look like
it's super spectacular, so we need to garnish it. Pineapple, orange and cherry on a stick
really, really simple boom and you'll be surprised how much of a difference that makes to the
look of your drink. There you go, that's pretty much it. Absolutely delicious. Oh blimey,
that is gorgeous. So guys we made you the classic version, we've reset the tiki bar,
got rid of the blender so if you don't have a blender this recipe is for you. It's a little
bit lighter a little bit more fragrant, it involves some arm work and a little bit of
shaking. Instead of using coconut cream or anything heavy like that we'll be using coconut
water. Coconut water is really easy to get hold of these days, you can buy it in pretty
much any supermarket. So let's start by adding the pineapple in here, you'll be look at these
little chunks here. You need about five maybe six of them, if you got any juice sort of
draining at the bottom, chunk that in too cos that's really rich and intense in flavour.
You need also need a little bit of caster sugar just to balance this out a little bit
and add just a teaspoon of caster sugar like that. We then need to mash all this up together,
which we call muddling in the trade. So get anything long and fairly hard, such as this
mallet here but like a rolling pin this is just what have to hand. You really need to
muddle this until it's completely macerated, you want to turn this into a pulp, a purée
if possible. You need to add the rum. We're adding 50 ml of light Puerto Rico style rum.
We're just gonna add a little bit of the zesty, fresh squeeze of lime. It's just to bring
a little bit of lift to the whole thing, that's all you need. And then of course we're gonna
add the coconut element to this as well. So we've got our young coconut water here, which
is lovely and fragrant. 50 ml of coconut water, so exactly the same amount as you put in for
the rum- it's really, really simple like that. We've got all of our ingredients in there
make sure you give it a little bit of stir like this. Next thing to do is shake this
up, make it nice and cold and give it a little bit of dilution. Put as much ice as possible
and get our Boston tin. So and then just give it a shake, shake it long and hard, you want
to aerate that, you wanna smash up the pineapple even more, so here we go- big shakes!
Ok, drain off everything you can, every little helps, this is good stuff. So there you go,
so it's nice and cold and really aerated. Come and have a look at this, look how bubbly
that is, it looks like a cappuccino it's that frothy, that's what you want, you want it
to be really lively, super vibrant, more flavour and then fine strain it. It had all those
bubbles in the shaker, so try and lift the fine strainer up a little bit, keep that aeration
going. That is looking absolutely gorgeous, look at that colour. A lovely sort of pineapple-ly,
yellow kinda colour. This really does reflect the fact that you've got some really nice,
super fresh ingredients in there. So we've poured our drink out it looks absolutely lovely
but what we need to do is we need to give that some ice. Literally just pack it, properly
full with crushed ice like that. So you get a lovely little snow cone of ice. It looks
absolutely brilliant. So we've got this wonderful looking drink here, but this is a tiki drink
and the way the drink looks really needs to reflect that. So we're gonna grab a piece
of pineapple that we were using slightly earlier on. I'm gonna shove this in the side down
here. That looks pretty good in itself. Why not go a little bit further. Waste not want
not, is all I can say. Look at these wonderful leaves in there, they're beautiful they're
green. It's a lovely contrast to the colour of the drink, it looks absolutely awesome,
so chop them down nice and fine. Then literally just litter them on the top like so. You also
want to add some aromatics to this drink as well, so we're gonna grab a nice big fresh
zesty orange. We're gonna use a potato peeler, a wire peeler. What that's gonna do is gonna
bring some of those lovely fresh citrus-y orange oils onto the top of the cocktail.
Then we just need to tidy this up a little bit, just put it over like so. I like it.
Then you've just got to try and squeeze the straw in there some how. So there we have
it, this is the shaken, lighter style of Pina Colada. Ah, it is absolutely delicious, so
fragrant, really soft, kinda almost creamy in nature but really, really fresh and this
is the original 1954 blended variety. Again, super delicious. Really cold, super tasty.
So I urge you to try them both, they are both absolutely wonderful and see which one you
prefer. Post your comments below and don't forget to subscribe to Drinks Tube. It's absolutely
free and you get to learn cool stuff like this mmm, mmm.
Delicious, see you later.