It’s another pink drink! It’s another prickly pear cocktail!
Are you sensing a pattern lately?
I still have over half a bottle of prickly pear puree left, and I’m determined to concoct as many prickly pear cocktails as I can! (If you missed my previous prickly pear drinks, here are the recipes for Prickly Pear Margaritas and Brynne’s Pink Lemonade.)
Piña coladas are delicious. Pink piña coladas with little umbrellas on top are even more delicious. You should try one. I’ll vouch for it! The prickly pear adds just a little extra fruitiness, and a lot of extra adorableness.
For two frozen piña coladas, you will need:
2 1/2 oz. rum – as you can see, I had to get this cocktail right on the first try, because we are just about out. Again, as with the Pink Lemonade, feel free to make this drink non-alcoholic by omitting the rum!
2 oz. cream of coconut – this particular brand is super sweet. I will be looking for a less sweet version in the future.
4 oz. pineapple juice
1 oz. (or so) prickly pear puree – we found this Ready Rabbit brand in the mixer aisle of Spec’s.
Approx. 2 cups ice cubes
2 cocktail umbrellas – essential
Add all ingredients to blender and blend until smooth and frosty. Pour into glasses and top with impractical but lovely and enjoyment-enhancing umbrellas. Consume immediately. Warning: if you spend twenty minutes trying to snap a good photograph, your drink may begin to separate, although it will still taste delicious, I assure you.
Next up – prickly pear and whiskey, maybe? Along the lines of an old-fashioned, perhaps…? We’ll have to see. You won’t be hearing about it if it’s horrible, to protect my pride. Although now that I’ve said that, if you don’t hear about it, you’ll know that it was horrible. Quandary.