No. 65Off the Menu
Frozen Dill Colada
Coconut, pineapple and rum, blended with a salty little secret.
The Frozen Dill Colada is a blended piña colada, rum, cream of coconut, pineapple juice and lime, with half an ounce of dill pickle brine in the blender. The salt cuts through the sweet coconut the way it does in salted caramel, so it tastes richer and less cloying. It is the creamiest drink at the Brine Bar.
21+Updated
Brine2/52 of 5
HeatNonenone
StrengthMedium
- Glass
- Collins glass
- Method
- Blended
- Time
- 4 min
- Makes
- 1 drink
Ingredients
Make it for
Units
Amounts for 1, in ounces.
- 2 oz white rum (or a lightly aged rum)
- 1½ oz cream of coconut (the sweet canned kind, not coconut milk)
- 2 oz pineapple juice (chilled)
- ½ oz fresh lime juice
- ½ oz dill pickle brine (chilled, from the jar)
- 1 cup ice
- 1 pineapple wedge (for garnish)
- 1 slice dill pickle (for garnish)
- Glass
- Collins glass
- Garnish
- pineapple wedge, pickle chip and straw
How to make it
- Add the rum, cream of coconut, pineapple juice, lime juice and pickle brine to a blender.
- Add the ice.
- Blend on high until smooth and thick, about 30 seconds.
- Pour into a tall glass.
- Garnish with the pineapple wedge and a pickle chip, and add a straw.
Bar tips
- Shake the can of cream of coconut well before you open it. The fat settles on top.
- Freeze the pineapple juice in an ice-cube tray ahead of time and use it instead of half the ice for a thicker, fruitier slush.
Make it your own
- Use 3 oz frozen pineapple chunks instead of the juice and half the ice.
- Leave out the rum and add 1 oz more pineapple juice for a zero-proof colada.
Drink responsibly. This one is for adults of legal drinking age. Want it without the booze? The zero-proof drinks are just as briny.
Full recipe: dillin.org/recipes/frozen-dill-colada
