Piña Colada Snow Cone
Ingredients:
White Rum: 2 oz
Piña Colada Syrup: 5 oz recipe below
Angostura Bitters: 10 dashes
Finely Crushed Ice: Approximately 2 cups
Garnishes Optional: Pineapple wedges, mint sprigs
For the Piña Colada Syrup:
Sugar: 1 cup
Pineapple Purée: 1 cup blend fresh pineapple until smooth
Unsweetened Coconut Milk: 1/3 cup
Instructions:
Prepare the Piña Colada Syrup:
In a saucepan, combine the pineapple purée and sugar.
Heat over medium-high heat until the mixture is about to boil, stirring occasionally to dissolve the sugar.
Remove from heat and let it cool completely.
Once cooled, strain the mixture through a fine mesh strainer to remove any pulp.
Stir in the unsweetened coconut milk until well combined.
Refrigerate the syrup until chilled; it should be relatively thick to adhere to the ice without melting it quickly.
Assemble the Piña Colada Snow Cone:
Fill a glass with 1 1/2 cups of finely crushed ice.
Pour 2 oz of white rum over the ice.
Drizzle 3 oz of the prepared Piña Colada syrup over the rum-soaked ice.
Pack additional crushed ice on top, shaping it into a dome or ball.
Pour another 2 oz of Piña Colada syrup over the top layer of ice.
Finish with 10 dashes of Angostura bitters to add a complex flavor that balances the sweetness of the syrup.
Garnish and Serve:
Optionally, garnish with a pineapple wedge and a sprig of mint for an extra touch of freshness and visual appeal.
Serve immediately with a spoon or straw, and enjoy this tropical, boozy treat.