Someone hands you a piña colada. The succulent scent of freshly sliced pineapple rushes into your nostrils. Moments later, the pineapple mellows to reveal its milky coconut and rum counterparts - soft, supple, smooth. You can't help but become entranced by the brilliant pinks and oranges of the sky as the sun sinks slowly beneath the sea. You breathe in the ocean air and are rejuvenated. Ibiza night has begun.
THE PRINT
High quality giclée fine art print with certificate of authenticity.
-size: 297 x 420 mm (A3)
-paper: Hahnemühle German Etching paper 310 gsm
-limited edition of 50
(Frame not included)
Printed in the UK by a Hahnemühle certified print studio using fade-resistant archival inks on acid-free archival paper. Certificate of authenticity employs a watermark and tamper-proof hologram system that assigns a serial number to each print.
THE SMELL
Piña colada and warm sea breeze
THE SOUND
Set the mood with the Ibiza Sunsets playlist
THE TASTE
Complete the tropical experience with a delicious piña colada. Recipe via Bon Appétit.
INGREDIENTS
½ fresh pineapple, peeled, cut into 1½-inch pieces
6 ounces sweetened cream of coconut (preferably Coco López)
2 ounces unsweetened coconut milk
8 ounces white rum
2 tablespoons fresh lime juice
2 ounces dark rum (optional)
Maraschino cherries and lime wedges (for serving)
PREPARATION
Place pineapple pieces in a resealable plastic bag, laying them flat. Freeze until solid, at least 3 hours.
Shake cream of coconut and coconut milk in their cans before measuring. Purée pineapple, cream of coconut, coconut milk, white rum, lime juice, and 3 cups ice (about 15 oz.) in a blender until smooth. Transfer blender cup to freezer and freeze until mixture is thickened (it should be the consistency of a milkshake), 25–35 minutes.
Blend again until mixture is the perfect slushy frozen drink consistency. Divide among glasses. Top off each with ½ oz. dark rum, if using, and garnish each with a cherry and lime wedge.
(photo of of white frame by rawpixel.com)