Take a journey beyond the singularly spicy with this deconstructed take on the piña colada. With a spiced simple syrup base, an aromatic charred grilled pineapple mixture, and a whipped coconut-rum cream finish, we invite you to explore each layer however you choose to truly experience the multiple dimensions of this unique cocktail.
This recipe is featured in the Beyond Heat Trend of the Flavor Forecast 23rd Edition. Explore more Flavor Forecast recipes here.
Mix water and sugar in saucepan. Bring to boil. Add rum, spices and seasonings. Whisk until well blended. Remove from heat; stir in vanilla. Cool to room temperature.
Grill pineapple rings over medium-high heat, until lightly charred on both sides. Cool completely. Place in blender. Add syrup mixture and pineapple juice. Pulse until well mixed. Hold refrigerated for service.
Coconut Cream
Place all ingredients in chilled mixing bowl. Beat with electric mixer on medium speed to soft peaks. Hold Refrigerated for Service until ready to serve.
Service
Place charred pineapple puree and ice in blender. Process until very smooth. Pour into 4 (12-ounce/375-ml) beverage glasses. Top with whipped Coconut Cream mixture. Garnish with a sprinkle of Chinese Five Spice and small wedge of charred pineapple or pineapple fronds, if desired.
