The Piñarita Cocktail is a tropical frozen drink created by my friend who came up with Rum Caviar. Because it’s made without ice, it’s rich, creamy and luxurious rather than feeling watered down after a point.
The mango and coconut are the predominant flavors here, with a lovely zing of orange and the tequila adding a hint of agave. That combination of flavors makes it different from the more common tropical cocktails, a welcome break from frozen daiquiris and Piña Coladas. As the name implies, this drink is something of a cross between a Piña Colada and a Margarita, with the mango standing in for the pineapple.
This is a fantastic drink for summer. The tropical flavors capture the mood, and the drink holds its chill for longer than you might expect. It’s perfect for poolside, and easy to make by the pitcher (just stash a few pitchers in the fridge) for a cookout or any other type of party. Since the drink is on the heavy side, you might want to pair it with food that’s flavorful yet light. Try these Buffalo Chicken Lettuce Wraps from SugarDishMe, or these Baked Vegetable Spring Rolls from SkinnyMs. Mango loves to be paired with spice, so the heat in the Buffalo chicken wraps will be a wonderful contrast.
The texture of this drink is similar to a milkshake. That makes it a wonderful alternative to a milkshake or ice cream dessert, especially if you like to avoid dairy altogether – this drink doesn’t have any milk products at all.
Piñarita Cocktail Recipe
- 1 cup frozen mango chunks
- 1/4 cup coconut cream
- 1 ounce tequila
- 1 ounce Malibu coconut rum
- 1/2 ounce triple sec
Put all the ingredients into a blender and pulse until the texture is smooth. Pour into a parfait or hurricane glass, and serve with a big thick straw, or even one of those spoon straws.