The prettiest piña colada ever
Do you know that feeling when something edible/drinkable is just so beautiful that you don't even want to touch it because you might ruin it? That's what this drink made me feel like. We got these beautiful purple edible flowers from our trip to Nola Tilth. They're called ruby moon hyacinth bean flowers, and if that isn't the most legit flower name you ever heard, please submit what YOU think is the most legit flower name you ever heard to email@example.com for your chance to win one (1) response of lipstick kiss mark emojis.
We decided to go about this in kind of a different way than most of the other piña colada recipes we took a look at. They generally called for coconut liqueurs (not very *us*), and almost always involved actual ice being the only frozen part, and all the flavor coming from liquids. We thought we could come up with a way that would make controlling the flavor a bit easier (i.e., using "water" ice seems like it would unreasonably water down the flavors). So we decided to cook some coconut milk, pineapple juice, and sugar all together. We also tossed in just a small measure of orange blossom water to really bump up the floral element and tie it back into our edible flower garnish. Then, we froze the mixture in an ice cube tray and blended a few cubes with a pour of rum.
You will need a blender & a couple ice cube trays!
- 2 cups full fat coconut milk
- 1 ⅓ cup pineapple juice
- 5 tablespoons granulated sugar
- 1 ½ teaspoons orange flower water
- 6 oz silver rum
- some beautiful edible flowers for garnish
- Combine coconut milk, pineapple juice, and sugar in a saucepan over medium heat, stirring constantly with a whisk to begin dissolving the sugar. Continue until mixture begins simmering.
- Remove from heat and stir in orange flower water. Let cool to close to room temperature, about 15-20 minutes.
- Pour mixture into standard sized ice cube tray molds. Freeze 5 hours or up to overnight.
- To make one cocktail, combine 5 cubes (about ½ cup of frozen mixture) with 1 ½ oz of rum in a blender. Keep this ratio of 5 cubes to 1 1/2 ounces of rum to make as large of a batch as you need!
- Pulse until uniformly slushy. Pour into glass and garnish with pretty little cute edible flower goodness.