Piña Colada 3 Ways - Ice Cream, Classic & Clarified!

What's up everyone today I'm partnering with Malibu to show you three different ways to make a pina colada. First we're going classic and then we're making a frozen version which is actually an ice cream and then a crystal clear take on the pina colada which is clarified and all three of these recipes are tailored for Malibu original so let's get straight into it and see which one is your new favorite. Let's start off with the easy recipe to begin with more of a traditional style pina So we're measuring out 60ml, two ounces of Malibu original 60ml two ounces of fresh pineapple juice and next ingredient is cream of coconut don't get this confused with coconut cream they're two slightly different things cream of coconut is simply sweetened coconut cream so to make it yourself equal parts of coconut cream and sugar which then becomes cream of coconut. Sweetened coconut cream and you can add a little pinch of salt into this as well. So 30ml one ounce and you've got a few sweet components from the Malibu, the pineapple juice and the cream of coconut so now you want to balance that out add a little bit of acid and make it really nice and bright. So I have half an ounce 15ml of fresh lime juice and then strain into a hurricane glass. Garnish with a nice juicy piece of pineapple and four pineapple fronds. There you have a Malibu pina colada, cheers. Okay this second version of the pina colada is a frozen version it's a pina colada ice cream. I've only done this once before I tested it out and it works really really well so excited to share with you guys and I've made it a lazy way so I'm making an ice cream with a custard but I'm not going to go through the the process of using egg yolks and sugar and making a custard that way which is a this way I'm using a custard powder so a little bit of a cheat method. So starting off with read the instructions of your particular custard powder that you use but this one here I need to use two tablespoons. I'm adding that straight into the pots, fairly large tablespoons to be honest. This brand calls for two tablespoons of custard powder to 500ml of milk of whole milk so instead of using whole milk I'm going to use 400ml, one can of coconut milk and then the remaining 100ml in whole milk. Then 75ml, two and a half ounces of pineapple gum syrup. You can make your own pineapple syrup at home by combining pineapple juice with sugar, equal parts, just juice of fresh pineapple. Now the last two components I'm going to add some lime juice to add some acidity. Now I want to add that after it cools down and then likewise for the Malibu original because it's got alcohol I don't want to heat the alcohol and then have the essentially cook off the alcohol. I want to keep that in there so wait till it cools down once we mix it all through. There's quite a few solids in here from the coconut milk so I'm just going to heat it to melt it and then stir it through. Once it almost reaches the boil then you just have to stir and simmer it for two minutes. So it's been simmering away for a couple of minutes now it's really starting to thicken up I'll take it off the heat put it in an ice bath to cool it as quick as I can and once it cools down it'll thicken up even further and then we'll add the Malibu original and the fresh lime juice. Okay so I've got my pineapple custard, pineapple and coconut custard but the coconut flavor from the coconut milk is relatively light so I'm going to amplify that by adding in the Malibu original. Fresh lime juice, I want 30 ml. This is quite a big lime so I'm putting half a lime in there it's probably not quite 30 ml. Then 120 ml, four ounces of Malibu so now that thinned it out a little bit we're going to place it in the freezer so let's have a little taste test. That is delicious that's so good yum yum yum yum Okay so I'm transferring this into the freezer now I've got a piece of equipment that I'm about to use that probably a lot of people will not have but I have an alternative for you but after you see this you'll probably want to get this piece of equipment because it's very very cool it's not very expensive either. So I filled to the line in my container and I'll put it in the freezer. Alternatively if you don't have this piece of equipment then keep this in the fridge get it really nice and cold and either shake it with pebble ice or blend it with pebble ice if you want a frozen version and it's going to get in the ballpark it's not going to be as creamy and textural as ice cream is but it's going to taste pretty damn good. Oh my god Almost lost a lot Heart skip to beat almost lost a lot on the floor I'm going to put this in the freezer Okay so this is one that I made yesterday so it's been sitting in the freezer for 24 hours so it is solid as a rock but I've taken it out of the freezer about five minutes ago just to start to defrost just a tiny bit and then I'm going to use this piece of equipment as I said if you don't have one of these don't stress you could a grab one or b use the method that I described before put it in the fridge add some pebble ice and then give it a blend it's going to be a different texture but you're going to get a really nice flavor So lock in place So this machine differs to a standard blender it doesn't have sharp blades got quite thick blades and essentially it spins from the top and then churns the frozen in this case pina colada from the top to the bottom so let's give it a go takes a couple of minutes it's ready unlock it give it a twist look twist here unlock take it out let's put this monstrosity away unlock all right the taste test a malibu pina colada oh that does look pretty creamy malibu pina colada ice cream you could get a nice quenelle it's not quite a quenelle but if you put that back in the freezer let it solidify a little bit more that'll go really well but most importantly the taste test that is so good so what I've actually found um with the first batch and this one it kind of feels a little bit grainy at first I put that down to the custard powder but once you let it sit for a few minutes it that graininess kind of dissipates a little bit so I think it's like more so little ice flakes um so it's the creaminess increases once it melts just that little bit for the flavor man that is so good coconut pineapple but it's got this like nice zestiness from that just that little touch of lime juice I'm gonna stop eating I'm gonna get an ice cream headache let's make the next cocktail so this next one is a clarified version of the pina colada but don't let that intimidate you clarifying is a super easy process it just takes a fair bit of patience so I'm going to measure out six ounces 180 mil of Malibu original got this giant measuring jigger thing which makes it super handy now I find that clarifying things strips a lot of intensity and a lot of flavor uh from from cocktails from drinks so therefore you want to make sure you pack a lot of flavor into the so I'll measure out 60 mil of Havana Club a drum add that in by the way this is going to make about 550 600 mil which is about five and a half to six serves so I've got three three star anise add that straight in and roughly about 10 to 12 cloves of course if you don't have those particular spices you can use different spices whatever you want to add in you can use grated nutmeg or something like that now I'm going to move straight ahead in the process but if you want more flavor from those spices then you just let this steep you let the the liquor steep with the anise and the clove to extract more of that flavor because otherwise once you add the other ingredients in it's going to lower the ABV and it's not going to extract as much flavor but I'm going to move straight ahead because I'm making a video two ounces 60 mil of Falernum so Falernum is a liqueur that originates from the Caribbean and it's got ginger clove and lime zest tons of flavor ginger works really nicely you could also incorporate a little bit of allspice liqueur or something like that that coconut water just want that coconut flavor four ounces 120 ml freshly pressed pineapple juice three ounces 90 ml and last ingredient fresh lime juice two ounces 60 ml now I want to add whole milk into another container roughly about one-fifth of the original volume of the drink so we have a hundred mil roughly about three and a half ounces and now what you want to do is you want to add the cocktail to the milk preferably not the other way around it will still work but not as well you won't get as as good clarification this has the acidic component in it so therefore you're going to add it the acidity of the milk is slowly going to lower to make it more acidified and eventually it's going to get to a certain pH then the milk will curdle whether if you add the milk as soon as that milk hits it curdles straight away this jug is average some people say to incorporate the ingredients really slowly but I find this works perfectly fine next step is to find a larger vessel add a funnel or a tea strainer as long as it's big enough use a coffee filter add it in and then transfer the drink through the filter now the drink is going to pour through relatively fast and the first part that comes through is going to be a little bit cloudy so you want to wait until it slows down once there's a bed of curds inside the coffee filter then you can transfer this ingredient and filter a second time you don't have to filter the whole entire drink twice I still get really good results just by doing like this you just want to refilter that first component as long as you remember that it's the milk curds that are doing the filtering and not the coffee filter so just wait till it settles and like I said when you're incorporating the spices it's best to let it sit and steep and those spices that flavor will incorporate into the drink more so than what I have done right now because the spice is barely sitting in it just for a couple of hours just while it filters or you can infuse your spirit with the spices so now it's slowing down to a drip we can transfer the finished drink back in and now the liquid that I'm collecting is a lot clearer fortunately I made one yesterday so I'll grab that from the fridge I'll be right back that there is the end result crystal clear looking drink I mean obviously it's got that yellow tinge to it but the clarification worked really well on that so the garnish for this one I'm going to use a dehydrated piece of pineapple and serve it over a clear cube I'm going to serve it in this kind of tapered looking glass so therefore I'm going to shake the cube a little bit into a little bit of a diamond shape very rough diamond shape there you go sits down into the bottom of the glass and I'll measure out about 100 ml per serve you don't need a lot of dilution the process of clarifying does soften the drink a lot even if it is quite boozy they're relatively easy to drink so you don't need to add too much dilution clarified drinks you really want to serve over a clear cube to kind of emphasize the purity of the drink as for the part that is being clarified right now sit that aside in the fridge if you can fit in the fridge otherwise leave it aside for a few hours and top it up otherwise you can get two filters going at the same time but they have a clarified pina colada this drink is awesome it isn't better than the ice cream though cheers ah so so silky like it's got a really nice body to it the texture is awesome those flavors really come through coconut and pineapple it's the clarification through milk washing adds just this just silkiness to the drink thank you for watching and I hope you enjoyed today's video and of course thank you to today's video sponsor Malibu see you soon for another cocktail cheers this is really good