Tropical Piña Colada Recipe

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This recipe is focused on creating the classic creamy texture while integrating the kit’s lush, modern, and aromatic tropical flavours.

Component	Ingredient	Amount
Spirit	White or Aged Rum	60 ml (2 oz)
Cream	Coconut Cream (or Milk)	45 ml (1.5 oz)
Fruit	Pineapple Juice	90 ml (3 oz)
Sweetener	Muscovado Sugar	1-2 tsp (or to taste)
Infusion	Rose Petals	A small pinch (3-5 petals)
Infusion	Dehydrated Watermelon Slices	1-2 small pieces
Garnish	Watermelon, Lime & Mint Salts	For the rim (optional)
Garnish	Dried Pineapple or Red Dragon Fruit Garnish	1 slice

Prepare the Rim (Optional): Pour a small amount of watermelon, lime & mint salts onto a small plate. Run a pineapple wedge or lime wedge around the rim of your chilled hurricane or highball glass. Gently press the outer edge of the rim into the salts to add a fresh, zesty flavor layer.
Muddle (Infusion Base): In your Garnish Club shaker jar, combine the muscovado sugar, rose petals, and dehydrated watermelon slices. Add a splash of pineapple juice (about 1 tsp) and gently muddle these ingredients. This helps extract the fragrant rose and watermelon essence and starts dissolving the sugar.
Add Liquids: Pour the rum, coconut cream, and remaining pineapple juice into the jar.
Shake: Fill the shaker jar completely with ice. Secure the lid tightly and shake very hard for 15-20 seconds. A robust shake is essential to properly emulsify the coconut cream, chill the ingredients, and create a smooth, frothy texture.
Serve: Fill your prepared, salt-rimmed glass with fresh ice. Strain the Piña Colada mixture into the glass. If you prefer a frozen style, blend the shaken ingredients with 1 cup of fresh ice.
Garnish: Garnish dramatically with one of the dried pineapple or red dragon fruit garnishes from the kit.