Piña Colada

I'm know I'm not the only one with coconut-scented vacation dreams; something about the smell of Hawaiian Tropic still makes me think of sand between my toes, even if the bottle from an ill-conceived high school summer sits in my childhood bathroom 7/8ths full. So while I won't be slathering myself in tanning oil ever again, I can get a taste of vacation anytime with a perfectly sweet piña colada!


Piña Colada

2 oz of rum
1 1/2 oz of cream of coconut
2/3 oz of pineapple juice
1/2 oz of freshly squeezed lime juice
1/2 oz of pineapple gum syrup (optional)

Combine all ingredients in a cocktail shaker or blender with ice. Shake for 5 to 7 seconds or blend until smooth. Pour into a chilled glass.

Notes: Rum is hard to beat, but I'd also suggest substituting tequila in this beachy libation. Frankly, it's difficult to tell the difference between all that cream of coconut and pineapple juice, anyway, so if you have tequila on hand, why not use it?

You probably have a bottle of Coco Lopez in your pantry, maybe from another evening of piña coladas or from a coconut cream pie. While it'll do in a pinch, try Goya's version or check out your local Asian grocery-coconut cream is thicker and more delicious when it's intended for savory cooking!

Cheers, darlings!

Photo via Exposition Universelle des Vins et Spiritueux.