Piña Colada

Monday, February 29, 2016


It's spring break–which might be more accurately called "Winter Semester Writing Week" in my case–and while I'm planning to spend the better part of the holiday sorting through a pile of books, I am willing to take a break one evening for a stiff drink. Why not make it an homage to white sand beaches and suntan lotion, whatever the weather? 

Piña Colada

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

Combine all ingredients in a cocktail shaker or blender with crushed ice. Shake for 5 to 7 seconds or blend until smooth. Pour into a chilled glass, and top with Angostura bitters. Garnish with freshly slapped mint and a brandied cherry.

Notes: There are few things on Earth more festive than a piña colada, especially when it's served in a hollowed out tropical fruit. It seems just the thing to see us through the rest of a winter week, and encourage daydreams of lounging beside the pool–cheers! 


4 comments:

  1. Probably one of my most favorite cocktails ever. With or without booze, it just screams vacation to me!

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    Replies
    1. I couldn't agree more! I think one of the reasons I adore tiki bars is because you can order a piña colada without shame!

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  2. Now THIS is something I could go for right about now :)

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