July 10th is National Piña Colada Day, one of our favorite drinks. But here’s an interesting take on it: a Beer Piña Colada.
It’s made with pineapple beer, specifically, Schöfferhofer Juicy Pineapple Hefeweizen, a 50/50 combination of lager beer and pineapple juice.
The beer is a refreshing blend of tropical sweet and tart flavors, and we enjoy drinking it right from the bottle. (There are also grapefruit and pomegranate flavors.)
But for National Piña Colada Day this year, we went “juicy” with pineapple beer.
Thanks to Schöfferhofer’s for the inspired recipe.
More beer cocktails, a.k.a. beertails:
> Beer Bloody Mary.
A classic Piña Colada is typically a blender drink: 2 ounces white rum, 1 ounce of coconut cream, 1 ounce of heavy cream, 6 ounces of fresh pineapple juice, and ½ cup crushed ice, pulsed for 15 seconds and garnished with a fresh pineapple wedge and a maraschino cherry.
This recipe substitutes Juicy Pineapple Hefeweizen for the pineapple juice and uses evaporated milk instead of heavy cream (but you can use cream if it’s easier).
If you can’t find Schöfferhofer Juicy Pineapple Hefeweizen, you can make your own with a 50/50 mix of lager or wheat beer and pineapple juice.
1. PLACE the ice cubes in a blender with the coconut cream, rum, and evaporated milk. Pulse or blend to a smooth consistency or as desired. Pour into a tall glass.
2. TOP off the glass with the Pineapple Hefeweizen and stir. Garnish and serve.
*Note that coconut cream is not the same product as cream of coconut. Cream of coconut is blended with sugar, and is similar in sweetness and thickness to sweetened condensed milk.
Comments are closed.