I believe there are two types of people … those who love piña colada and those that don’t. A common complaint among the haters is that its too sweet and they don’t like the coconut milk/cream. So, my spin on a piña colada tackles both of those issues. With the introduction of guava nectar, you can achieve a thick. Fruit nectars deliver a thick, cream-like consistency using natural fruit extracts, and guava helps cut the sweetness of pineapple. Guava is sweet indeed, but in a different way than pineapple. Its flavor almost reminds me of a pear.
Switching out the coconut milk or coconut cream for coconut Malibou rum was a no-brainer. So I guess this could be considered a skinny version of a piña colada.
If you share a similar pet peeve of corn syrup in store-bought mixers, then fruit nectar is something you should really get into. The main ingredients in packaged nectars are just water, fruit puree, sugar and citric acid (as a preservative). Not too bad-sounding if you’re looking for the most “real ingredient” store-bought juice options. People typically add water to fruit nectars and shake it up with ice, so naturally it works really well in thinning out your piña colada.
This recipe is for one drink, so plan accordingly. Or make a huge batch and serve it in a punch bowl.
- 1/2 cup Malibou coconut rum
- 1/2 cup Bacardi rum
- 1/2 cup guava nectar
- 1/2 cup pineapple juice
- ice as needed
- sugar cane for garnish
- Combine liquid ingredients in a martini shaker, and enough ice to your liking.
- Shake thoroughly and pour into chilled glasses with ice.
- This is best enjoyed with a piece of sugar cane.