Friday, April 13, 2012

Sumptuous Sips: Piña Colada

Time to celebrate: it's lucky Friday the 13th! Yes, we've just stepped into spring, but we are on the shores of summer...and that, in and of itself, is reason to celebrate! Hence my choice for this week's Sumptuous Sips: the creamy, dreamy piña colada.

Recently, neighbors were in Boricua (a.k.a. Puerto Rico!)….and, well, I was reminded of my first trip there oh so long ago (went with my Spanish class in high school, but that’s another story!) AND, I remember well my first piña colada. So, since my neighbors returned, rum in hand, I’ve been craving this rich-retro tropical cocktail (with umbrellas, of course—and if you want to totally take it back, maraschino cherries!).  Perfect as a dessert—or mid-afternoon drink—the blending of pineapple and coconut softly says weekend, beach, and relaxation.This is definitely going to be my choice for Friday's post-work cocktail! 

So, my friends, celebrate what promises to be a warmish weekend in the Northeast, with a barbecue—and get that blender going!  ¡Buen provecho! Enjoy!

Piña Colada

 (Adapted from Mambo Mixers, © 2005 by Arlen Gargagliano, Stewart Tabori & Chang)

Serves 4

8 ounces light rum
16 ounces fresh/unsweetened pineapple juice
3 ounces cream of coconut (or to taste!)
1 cup fresh pineapple chunks (optional), plus pineapple chunks for garnish
2 teaspoons shredded and sweetened fresh coconut (optional)
1 1/2 cup ice cubes

Combine all the ingredients (except the pineapple garnish!) in a blender and process until smooth. (Remember, you can always vary amounts depending on what you and your guests prefer!) Pour into chilled wine glasses, garnish with pineapple, and serve.

Ah...the luscious Piña Colada
Photo by Dasha Wright for Mambo Mixers! 

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