Regal Colada
Bartender John Kinder of mk – Chicago, IL
Bartender John Kinder macerates rum, mango and lemongrass for his Thai-take on a classic 80’s cocktail, the Piña Colada. He uses the Vita-Mix Bar Boss to puree the mangos, infuse the coconut puree and create a consistent creamy drink.
Duration: 3:45
Produced by StarChefs.com in association with The Vita-Mix Corporation.
Regal Colada
Bartender John Kinder of mk – Chicago, IL
Adapted by StarChefs.com
Yield: 1 Cocktail
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Ingredients:
2 ounces Rhum Clément white rum macerated with mango and lemongrass
2 ounces pineapple juice
1½ ounce Perfect Puree coconut puree infused with jasmine essence
½ ounce mango puree
1 pineapple wedge, pickled & dried
Method:
Place mango, lemongrass and rum in a cryovac bag. Place in a water bath set to 173.8˚ F to macerate. Once finished, chinois mixture and set aside rum. Puree mangos in Vita-Mix Bar Boss; set aside. Place coconut puree in Vita-Mix Bar Boss, add jasmine drops and blend. Combine mango and coconut purees.
To Assemble and Serve:
In Vita-Mix Bar Boss, combine ice, infused rum, pineapple juice, mango and coconut puree, and blend on setting 3. Pour into chilled rocks glass and garnish with pineapple wedge. |
