THE PINA COLADA

“If you like Piña Coladas, and getting caught in the rain…”

Here’s a drink that definitely sounds better in theory (or in cheesy song lyrics) than it usually is. It’s one of these tropical-at-heart sweet uncool cocktails whose beauty lies in the out-and-out cheesiness it inspires.

One thing’s for sure if you are into the trend of kitsch drinks: more is more when it comes to the piña colada – pineapple wedges, maraschino cherries, paper parasols, glitter sticks, long colored straws – the more the merrier.


The roots

The Pina Colada has roots that can be traced to Puerto Rico and has long been considered the island Country’s national drink. Invented in a luxury hotel bar in Puerto Rico in the 1950s for wealthy tourists looking for a taste of the Caribbean, this mix of pineapple, rum and coconut milk has gained popularity not just for its tastiness. Featured in a song that was featured in a movie, the Piña Colada became a hit throughout the world.

The simple mixture of rum, coconut milk and pineapple juice has been a favorite in the tropics and with the less experienced cocktail drinkers looking for a sweet cocktail that drinks more like a smoothie than an alcoholic beverage. The drink has become a popular drink to enjoy poolside or anywhere offering a glimpse of the ocean or the feel of sand between the toes and there’s some joy (and stress relief) to be found in it.

Although you can make this drink in a cocktail shaker, it’s better when mixed in a blender. Indeed, this was the first frozen drink designed with the blender in mind.


Pina%20Colada[1]

The makin’s

1½ parts light rum (Bacardi works well)
1 part dark rum
3 parts unsweetened pineapple
1½ parts coconut cream
1 part heavy cream
¾ cup ice (preferably crushed or cracked)
Maraschino cherry and/or pineapple wedge garnish (optional, but festive)

The drill

Add all ingredients (except the garnish) to a blender container
Cover and blend on high until the drink forms a nice, thick emulsion (about 15 to 30 seconds)
Pour into a tall glass, and garnish with optional maraschino cherry and/or pineapple wedge (or whatever you want)

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