How To Make a Piña Colada Milkshake
The classic Piña Colada is already a rich and creamy tropical dream, so the next logical step for the boozy dessert masters at Brooklyn’s Butter & Scotch was to turn the blended cocktail into a full-blown milkshake. “I didn't know if it was possible to improve on the classic,” says Butter & Scotch co-owner Allison Kave, “but I must say, I think we did!” Kave explains that the shaked up version is even richer than the original because there’s no dilution from ice. For bonus points, the coconut ice cream makes the entire shake totally vegan, a rare feat for a bar with “butter” in its name. As for the cocktail’s own name, Kave points out that “Escape (The Piña Colada Song),” much like this addicting boozy shake, is one of those tunes that gets stuck in your head no matter how much you might try to resist. (You’re singing it in your head right now, aren’t you?)
If You Like Piña Coladas
- 1.5 oz White Rum
- .25 Cup pineapple chunks
- 3 scoops coconut ice cream
- Skewer of a pineapple chunk and an amarena cherry, for garnish
- Pineapple frond (optional), for garnish
Add all ingredients to a blender or milkshake machine, and blend until smooth.
Garnish with pineapple and a cherry.
Contributed by Allison Kave