September 11, 2016
The second installment of our local drink series arrives by way of Miguel’s, a staple of the Todos Santos food scene that also happens to serve the town’s best Piña Colada. A refreshing complement to a plate of Dorado tacos or house specialty Chile Rellenos, here is the original recipe as explained by none other than Miguel himself. Enjoy!
Miguel’s Piña Colada
2 oz Coconut Milk
2 oz “Carnation” Condensed Milk
½ oz Natural Agave
3 sliced triangles of Pineapple
2 oz Bacardi White
1 sliced triangle of Pineapple
Cut a half-inch slice of pineapple and divide into four equal parts.
Blend 3 pineapple pieces with coconut milk, condensed milk, agave, and rum.
Add ample ice and blend to a smooth yet slushy consistency.
Serve and garnish with fourth piece of pineapple along glass rim.