If we are watching Master Chef, we expect, that everything they do is technically correct - and well researched.
I still struggle with Chefs, doing cocktails (and people who believe, that chefs are able to do this well). The bar is like pastry - part of culinary arts, but indeed very different. If you are not specialized, you will fail.
And no - for me will not be “a little bit of fun” - at all!
So let’s look at it point by point:
- First of all using fresh pineapple is great! However the puree is far too thick and makes the Piña Colada to a smoothie. And the additional fibers (while probably healthier) will make the drink to a full meal! It would be better to juice it - or to puree it and then strain it.
- Second: really? Masterchefs don’t know how to use a blender? If you anyway add rum and coconut - why waiting - it would be so much easier.
- Third: the rum. It is Master Chef - they could really used something more sophisticated than Bacardi Carta Blanca! And what is about measuring??? The lack of measuring here is one of the capital mistakes here!
- Lime zest - a bit of lime zest is not classic - but hey, it could be a cool addition. But he used far too much!
- Eventually: coconut milk! Another capital mistake. Piña Colada is usually made with Cream of Coconut (which is different than coconut cream). It is basically a thick, fatty coconut syrup. Normal coconut syrup would be also ok. Or doing your own coconut syrup with coconut milk and sugar. But using only coconut milk? That is really wrong!
- Additional: dairy makes a colada really nice. If you are vegan, it is not compulsory, but it really helps. Not too much. Traditionally it has been a dash of cream - but nowadays I tend to like sweetened condensed milk more - and you could even replace it with sweetened condensed coconut milk!
- Another thing: sugar syrup in a Piña Colada? And - who still cooks his syrup!
- And Master Chef: we are not anymore in the 1980’s. A proper cocktail needs a proper cherry: Amarena cherries (my favorite) or at least Luxardo Maraschino cherries (proper one) - not this sad excuse of a chemical processed cherry!
- It is also laughable, that they first of all blend the drink (with ice) and then shake it (again with ice). What type of technique is that? And a commercial venue (it is “Master Chef”) would never premix their drinks with alcohol - because if you don’t use all it - you throw the alcohol!