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?
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!