Prosecco – degustare
Read time: 4 min.
What’s better than mixing the Spritz and Pina Colada? Our Chef Danilo Cortellini has no doubts, this is the cocktail of the summer!
To make this cocktail, he makes his own cream of coconut (sweetened coconut cream) but you can definitely buy that pre-made in stores.
200 GR OF FRESH PINEAPPLE
50 ML OF SWEETENED COCONUT CREAM
50 ML OF WHITE RHUM
5 ICE CUBES
15 ML OF LIME JUICE
60 ML OF PROSECCO DOC EXTRA DRY
PINEAPPLE WEDGE TO GARNISH
OPTIONAL: COCKTAIL UMBRELLA!
Low
10 min
To make your own cream of coconut simply mix and boil coconut milk with sugar until dissolved. I use a 70/30 ratio as I don’t like it too sweet.
If you want to start with a raw coconut, after cutting it open, bake it for 5 minutes as it will be easier to peel. Then chop it and blend with its own water to create coconut milk. Strain if too lumpy and grainy.
Rinse, peel and trim the pineapple. Cut it into cubes and freeze until hard. Keep it frozen until the last minute. I always keep some in the freezer for when I want to make this drink.
Now chuck into a powerful blender the frozen pineapple, the ice cubes, the rum, the cream of coconut and the lime juice and blend until smooth.
Pour the creamy drink straight away in the glasses (you can pre-cool the glasses with ice cubes, then throw them away before pouring) and top it up with Prosecco DOC extra dry.
Gently mix with a stirrer as you want the drink to be uniform but you don’t want to lose the bubbles, and garnish with a wedge of pineapple.
Recipe by Danilo Cortellini
Being genious is the secret