Pina Colada (Original video)

Ingredients:

• 3/4 ounce (22 ml) Coco Lopez cream of coconut
• 2 ounces (60 ml) pineapple juice
• 1/4 ounce (7 ml) fresh lime juice
• 2 ounces (60 ml) rum
• Ice cubes
• Fresh pineapple for garnish
• 3/4 ounce (22 ml) cream of coconut
• 1 1/2 ounces (45 ml) fresh pineapple juice
• 1/4 ounce (7 ml) fresh lime juice
• 1/2 ounce (15 ml) fresh orange juice
• 1/2 ounce (15 ml) coffee liqueur
• 1/2 ounce (15 ml) banana liqueur
• 1 1/2 ounces (45 ml) Jamaican rum
• Crushed ice
• Nutmeg for garnish
• 3 ounces (90 ml) fresh strained pineapple juice
• 2 ounces (60 ml) fresh lime juice
• 1/2 ounce (15 ml) simple syrup
• 4 1/2 ounces (135 ml) coconut water
• 2 ounces (60 ml) allspice dram
• 8 ounces (240 ml) aged rum
• 5 ounces (150 ml) whole milk

Instructions:

1. In a shaker glass, combine Coco Lopez cream of coconut, pineapple juice, lime juice, and rum.
2. Add ice cubes and shake for about 15 seconds.
3. Double strain the mixture into a chilled rocks glass, add cracked ice, and garnish with fresh pineapple.
4. In a shaker glass, mix cream of coconut, pineapple juice, lime juice, orange juice, coffee liqueur, banana liqueur, and rum.
5. Fill a glass or mug 2/3 full with crushed ice.
6. Dry shake the mixture without ice for 10-15 seconds, then pour into the glass.
7. Top with more crushed ice, garnish with nutmeg, and serve.
8. Combine pineapple juice, lime juice, simple syrup, coconut water, allspice dram, and rum in a pitcher.
9. Pour whole milk into a bowl.
10. Slowly pour the punch into the milk to curdle it.
11. Let it rest for 15-30 minutes, then filter through a coffee filter.
12. Discard curds, store the clarified mixture in the fridge.
13. Serve in a rocks glass with clear ice cubes.