The Piña Colada and My Happy Place(s)
Do you have a happy place?
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| Happy places #5 and #6 |
I have several. My husband asked the other day if he should
worry, what with me needing so many happy places. I tried to set his mind at
ease and tell him it was just because we had made so many awesome memories
around the world, and while sitting through an endless meeting in a dismal,
no-window conference room i’d rather revisit some of those lovely places in my
mind.
Enter the Piña Colada
Sure, I’d ordered one or two of these ridiculously fun
novelties throughout my life at a Mexican restaurant or at the beach, but it
wasn’t until we traveled to my #5 happy place, Tulum, Mexico to celebrate our
10th wedding anniversary that the drink itself became a happy place for me. All
coconut creamy, fresh and lush pineappley, and mmmm that sweet and lovely rum. That
sounds like comfort in a cold hurricane glass to me.
On a family beach vacation in Emerald Isle, NC I tried my
hand at making a few variations of the drink, which originated in Puerto Rico
back in the 50’s. There are several competing claims as to who actually
invented the drink, even a few pirate origin stories from 1700s are afloat.
Whomever created it is a bloody genius, so let’s get caught in the rain and try
one or all of these recipes together.
Fresh is Best
These are not the syrupy sweet, pre-made mix concoctions you
may have experienced in the past. You don’t need any of that! And I know you
might be thinking this is great while on vacation, but on a Wednesday night?
Ain’t nobody got time for that! But oh, indeed you do. Try it on the rocks, or
my lighter version that skips the coconut all together, (sacrilège!)
On the rocks - transporting you back in time, poolside with
all the gorgeous people at the Caribe Hilton in San Juan
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| Blended, on a weeknight! |
1.5 oz. Plantation 3 Star rum
1.5 oz. coconut milk
Shake all ingredients over ice and pour into glass with
crushed ice. Garnish with a cherry.
Blended - I dream of coconut
2 cups frozen pineapple chunks
3/4 cup Trader Joe’s organic coconut cream
2 oz. Mount Gay Extra Old rum (dark)
1 oz. Plantation 3 Star rum (light)
Add all ingredients to the blender and purée until smooth.
Garnish with cherry (or two) and pineapple chunks. You could get real fancy
here and toast some coconut flakes, sprinkling them on top.
You put the lime in place of the Coconut - I could have
sworn I had a can of coconut milk at home, turned out I didn’t. Like a Pina
Colada had a love child with a Daiquiri.
3 oz. Pineapple juice
2 oz. Plantation 3 Star rum
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| You put the lime in place of the coconut, you drank 'em bot' up |
Shake all ingredients over ice and pour into glass with ice.
Garnish with...a cherry, what else?
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