The Piña Colada is a tropical cocktail originating in Puerto Rico, known for its refreshing taste and ability to evoke images of sunny beaches and palm trees. This iconic drink, which combines pineapple, coconut and rum, has been a party and holiday favourite since its creation in the 1950s. However, in our modern, non-alcoholic version, the Lemon Verbena Virgin Colada, we’ve decided to give it an innovative twist, keeping the tropical essence but with a touch of sophistication and creativity.
One of the key elements in our recipe is Naturfoam, a texturiser that allows us to create light and stable foams, adding a unique dimension to the drink. This product, together with Adamance’s Pineapple Puree and Lemon Pulp and Pineapple Crispy Wet Proof, not only enhances the natural flavours of the fruit, but also adds an exceptional texture and presentation.
Lemon Verbena Virgin Colada
Ingredients
- 150 g Pineapple purée Adamance
- 30 g Lemon purée Adamance
- 150 g Water
- 1 g Lemon verbena
- 15 g Sugar
- 0,6 g Naturfoam Sosa Ingredients
- 1 g Pineapple Crispy Wet Proof Sosa Ingredients
Instructions
- Mix all the ingredients in a cocktail mixer and shake well.150 g Pineapple purée, 30 g Lemon purée, 150 g Water, 15 g Sugar, 0,6 g Naturfoam
- Pour into a glass and decorate with the crispy and some lemon verbena leaves.1 g Lemon verbena, 1 g Pineapple Crispy Wet Proof