Put An Indian Twist To Your Monsoon Piña Colada With These 5 Regional Ingredients
The classic piña colada has its roots somewhere in the Caribbean, with a rich history and multiple origin stories that are testament to how the flavours of coconut and pineapple were brought together with rum, produced on these very shores, to craft an interesting cocktail. In fact, piña colada in Spanish actually stands for strained pineapple, denoting the ingredient which is so essential to its making.
This piña colada has over time witnessed a growing popularity in tropical regions such as Indian territories which are home to an abundance of coconuts, pineapples and other similar ingredients found in humid climes. Inevitably, mixologists are now experimenting with different local Indian flavours which can be incorporated in the versatile piña colada recipe to lend it a local twist. If you plan on hosting a monsoon cocktail gathering or a house party, such a creamy and dense piña colada with an Indian flair could be one of the signature drinks served at the event.
Read on below to know more about how these varied regional, tropical ingredients can be introduced into a classic piña colada this monsoon to bring more depth and flavour complexity into the blend:
Pineapple Chilli Jam
An interesting element which introduces a mix of sweet, tangy and spicy flavours, pineapple chilli jam can be prepared at home rather smoothly for adding it to a piña colada recipe. The jam can be a syrupy accent which highlights the tropical notes of this fruit along with about 15-20 ml pineapple juice that is already a part of the recipe. Pineapple chilli jam’s slight spiciness brings an added layer of flavour into the cocktail too, that lends it a deeper finish.
Coconut Jaggery
Another tropical, Indian ingredient which brings together two such elements that are often used in Indian cooking is coconut jaggery. This is a mix of desiccated coconut and jaggery syrup which can either be drizzled on top of the drink or can be muddled into the cocktail to introduce a slight textural chewiness in the blend. Adding jaggery into the drink builds an earthy sweetness and dessicated coconut infuses it with a nuttiness which adds even more complexity to the overall blend.
Also Read: Piña Colada Variations: 5 Summer Pineapple Mocktails And Cocktails
Kokum Syrup
One of the tropical ingredients that is found along the Konkan coast in Indian regions is kokum. This fruit is sun dried and then used to extract a tangy syrup which adds acidity and sourness to a drink. Introducing kokum syrup in a classic piña colada recipe will not only build a deep red colour into the cocktail but it will also lend the otherwise sweet drink a slightly acidic and tangy quality to make it even more layered, complete with a long finish.
Aam Panha Concentrate
A popular summertime favourite, this raw mango concentrate can be made and stored in the fridge to be brought out exactly for those flourishes which put a desi twist on any early monsoon cocktail recipe. Take a tablespoon full of this aam panha concentrate and add it to a piña colada prepared during monsoons to introduce its sweet, tangy flavours in the drink. The addition of saffron to the concentrate lends it a stunning yellow-orange hue which will also seep into the regionally-fashioned piña colada.
Cardamom Syrup
Indian kitchens and mixology preparations are known for their use of spices that infuse lots of aromas and complex earthy and deep flavours into varied recipes. Cardamom syrup, that is cardamom pods steeped in simple syrup, is one such flavour addition which can put an Indian aromatic twist on the piña colada. Cardamom compliments the flavours of both, coconut cream and pineapple juice which are the significant ingredients in this cocktail. Additionally, cardamom also lends a fragrant finish to the drink which further builds into its tropical complexity.
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