BLUE PIñATA RECIPE BY TASTY

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Blue Piñata Recipe by Tasty image

This content is intended solely for users of legal drinking age. Drink responsibly.

Provided by Chris Rosa

Categories     Drinks

Time 15m

Yield 1 serving

Number Of Ingredients 15

1 cup water
1 cup tamarind pulp
1 cup granulated sugar
1 oz tamarind syrup, plus more for dipping
¾ oz fresh lime juice
1 ¾ oz pineapple infused rum
½ oz pineapple juice
1 oz blue curaçao
1 cup crushed ice
¾ oz aquafaba, (canned chickpea liquid)
¼ cup rainbow sugar, for garnish
2 dashes angostura bitters
1 pineapple leaf, for garnish
1 dehydrated pineapple wheel, for garnish
1 orange peel, for garnish

Steps:

  • Make the tamarind syrup: In a medium saucepan, combine the water and tamarind pulp. Bring to a boil over high heat and cook for 3-5 minutes. Add the sugar and continue boiling for 30 seconds more, until the sugar dissolves. Strain into a glass jar, discarding the tamarind solids, and let cool before using. The syrup will keep in an airtight container in the refrigerator for up to 2 weeks.
  • Make the cocktail: Add the tamarind syrup, lime juice, pineapple-infused rum, pineapple juice, and blue curaçao to a cocktail shaker and fill with ½ cup (70 G) ice. Shake vigorously to combine. Strain the mixture into a tall glass. Discard the ice used for shaking and return the cocktail to the shaker, along with the aquafaba. Dry shake for 30 seconds, until foamy.
  • Add the rainbow sugar to a small plate. Dip the rim of a hurricane glass in tamarind syrup, then carefully roll the rim in the rainbow sugar.
  • Fill the glass with the remaining ½ cup crushed ice and shake the angostura bitters over the ice. Strain the cocktail into the glass and garnish with the pineapple leaf, dehydrated pineapple wheel, and orange peel.
  • Enjoy!

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