Girls Night: Piña Colada from Denise of Chez Us
Hi guys! Thanks for inviting me to The Boys Club to shake things up. I’m not sure about you guys, but I have thoughts of sand between my toes and pink umbrellas in my drinks; summer cannot get here quick enough. For me, nothing screams summertime more than a Piña Colada, and that is what I am serving up today.
Typically, I am not a frozen cocktail kind of gal, so I was pleasantly surprised when I found out the original Piña Colada was shaken instead of whirled in a blender. The Piña Colada has been around since 1954, when it got its start at the Caribe Hilton Beachcomber Bar in San Juan, Puerto Rico. Ramon Monchito Marrero was asked by the hotel to shake things up with a new cocktail that would please the highbrow crowd. It took three months of shaking, blending, and trying different flavors before he hit it on the “coconut” with the Piña Colada. I am thrilled that he did this service for us.
The Piña Colada has definitely evolved since 1954, and there are now many variations out there from the completely non-traditional such as the Chi Chi, which uses vodka, to the frozen drinks we are accustomed to finding in most bars. I am a traditionalist when it comes to cocktails, so as I mentioned before, I was pleasantly surprised to find out that this beloved drink doesn’t have to be enjoyed frozen.
Another surprise was that the Piña Colada is made primarily with pineapple juice. There is just enough coconut cream to make it sinful. Be sure you’re not using coconut milk for this drink as it will not create the thick creamy texture you want. Always use coconut cream, which you will be able to find in the liquor store. In addition, I think what made this Piña Colada even more special for me was the rum, so be selective with that. Most recipes call for light rum, but I like to use Captain Morgan Black Spiced Rum, as it adds that extra wow factor to the Piña Colada. Dark, sultry, and sappy is exactly what I expect for Girls Night.
Yield: 1 drink
Glassware: Hurricane glass
Tools: Cocktail shaker
handful of crushed ice
3 fl. oz. (90ml) coconut cream
6 fl. oz. (180ml) pure pineapple juice
1.5 fl. oz. (45ml) rum
pineapple slice, for garnish
cherry, for garnish
pink umbrella, for garnish
1. Combine all of the ingredients, except for the garnishes, into a cocktail shaker. Shake vigorously until creamy.
2. Strain into a hurricane glass.
3. Garnish with the pineapple slice, cherry, and a pink umbrella.
Denise Woodward is the blogger/photographer behind Chez Us.