Celebrate National Piña Colada Day on July 10th with our Drink of the Week, the Ube Colada!
The Ube Colada created by mixologist Tomas De Los Reyes uses Ube, a yam native to the Philippines, that gives the drink a stunning purple hue and adds a wonderful nutty flavor that perfectly blends with the smooth vanilla, oak, and fruity notes in Don Papa Rum.
We asked De Los Reyas to tell us more about his cocktail.
Talk to us about your Ube Colada.
It’s a great remix without going too far. Coconut is often paired with Ube so we know it already works. Ube is hot in the food mainstream right now, but it’s been a part of Filipino food culture forever. This take on the Pina Colada jets you straight to the Philippines.
Tell us about mixing with Ube.
You can either use the actual ube (purple yam) but it may take a bit more work to make it ready for use in a drink. What’s more common and accessible in applications like these would be to use the extract (which is a flavoring) where the nutty and vanilla notes found in ube are more consistent.
What should bartenders know about mixing with this ingredient.
It’s very concentrated so a little goes a long way. Also, too much can turn your cocktails dark and unappealing.
What are some tips/tricks to working with Ube.
When using the extract start off by using a drop at a time until you find that balance you’re looking for.. I make a syrup by mixing it with equal parts coconut water to sugar (as shared by a good friend/mixologist in NYC Gelo Honrade) 1qt/1qt/15 drops of extract.
Anything else you can tell us about using Ube in cocktails.
Once you find that balance it’s a 3-point tasting experience from the beautiful purple hue it gives to the nutty/vanilla aromas and on the palate. There’s a reason why Filipinos use it in so many pastries!
Ube Colada
Ingredients:
- 2 oz. Don Papa Rum
- 1 oz. coconut cream
- 1 ½ oz. pineapple juice
- Dash of nutmeg
- Dash of bitters
- 3 drops of Ube extract
- 2 cups of ice
Preparation: Add all ingredients into a blender and blend until it reaches smoothie consistency. Pour into glass and garnish with an edible flower.
The post Celebrate National Piña Colada Day on July 10th with an Ube Colada appeared first on Chilled Magazine.
Source: Mixology News
