Nigori Pina Colada Recipe
nigori sake, pineapple rum, lime, pineapple
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Ingredients
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Cocktail
Garnish
Method
Cocktail
- 1
Prepare shaker or blender
If you prefer a frozen/daiquiri-style texture, use a blender. For a shaken, slightly slushy drink, use a cocktail shaker with crushed ice. Measure out all liquids before starting.
- 2
Combine ingredients
In the blender (or shaker), add 3 oz nigori sake, 1.5 oz pineapple rum, 2 oz fresh pineapple juice, 0.5 oz fresh lime juice, 1 oz coconut cream, 0.5 oz simple syrup, and 1 cup crushed ice.
- 3
Blend or shake
If using a blender: blend on high for 10–15 seconds until smooth and slightly frothy. If using a shaker: cap and shake vigorously for 15–20 seconds, then strain into the serving glass over fresh crushed ice or leave as is for a slightly thicker texture.
- 4
Adjust sweetness and texture
Taste and adjust: add up to 0.25–0.5 oz more simple syrup if you prefer sweeter, or a splash (0.25 oz) more lime juice if you want brighter acidity. If too thick, thin with 0.5–1 oz cold water or additional pineapple juice.
- 5
Serve
Pour into a chilled highball or hurricane glass. The nigori will create a creamy, cloudy appearance. Leave some froth on top for presentation.
Garnish
- 6
Thread the pineapple wedge and lime wheel onto the cocktail pick and rest across the rim of the glass.
- 7
Optionally sprinkle ~1 tsp grated toasted coconut over the froth or rim for aroma and texture.
- 8
Serve immediately with a straw. Encourage stirring once or twice if the drink sits to reincorporate settled nigori.