Recommended Difford's Guide modern web export by Difford's Guide (2018) — Difford's Guide modern source record
| 15 ml | lime juice — {"raw_name": "Lime juice", "raw_measure": "15 ml Lime juice", "parse_status": "parsed", "mapping_status": "exact_existing"} | acid |
| 60 ml | Light gold rum 1-3yo — {"raw_name": "Light gold rum 1-3yo", "raw_measure": "60 ml Light gold rum 1-3yo", "parse_status": "parsed", "mapping_status": "exact_existing"} | base |
| 80 ml | Pineapple juice — {"raw_name": "Pineapple juice", "raw_measure": "80 ml Pineapple juice", "parse_status": "parsed", "mapping_status": "exact_existing"} | dilution |
| 20 ml | Cream of coconut — {"raw_name": "Cream of coconut", "raw_measure": "20 ml Cream of coconut", "parse_status": "parsed", "mapping_status": "exact_existing"} | other |
| 0.25 barspoon | Xanthan gum (E415) — {"raw_name": "Xanthan gum (E415)", "raw_measure": "1⁄4 barspoon Xanthan gum (E415)", "parse_status": "parsed", "mapping_status": "exact_existing"} | other |
- Select and pre-chill a POCO GRANDE GLASS.
- Prepare garnish of pineapple wedge and paper parasol.
- DRY BLEND (without ice) first 4 ingredients on a slow setting and then gradually add Xanthan while continuing to blend.
- Add 7oz scoop of crushed ice and BLEND some more.
- POUR into chilled glass.
- Garnish with pineapple wedge on rim speared with a paper parasol.
- Serve with a straw.
Garnish: Prepare garnish of pineapple wedge and paper parasol. Garnish with pineapple wedge on rim speared with a paper parasol.
Ice: ice
{"date_published": "2018-07-10 11:07:53", "source_url": "https://www.diffordsguide.com/cocktails/recipe/1526/pina-colada", "image_url": "https://cdn.diffordsguide.com/cocktail/GrW9PR/square/2/512x512.webp?v=1778238043"}
Modern provenance preserved separately; do not merge with historical recipes on name alone.