Of course, we are now back to the grind, back to reality and no matter how luxurious this whole consolidated nap schedule feels (parents of toddlers, can I get a little hey-ya! on that?) I hardly think it would be appropriate Sunday afternoon behavior to whirl up a blender of piña coladas (plus, the blender the would wake the baby). You run this through the blender with ice, cream of coconut and enough dark rum to make you arch your eyebrows and blink a few times after the first sip, but quickly return for your second, pour it into a glass, pop a pineapple wedge and a paper umbrella - yes, even if you’re snowbound in your living room in the Northeast, actually especially if so - near the rim and beam yourself anywhere you want to be. Obviously a watered-down piña colada from a piña colada mix is taking things just one step too far.Īll joking aside, can we eversobriefly have a moment of silence for a once-great drink that’s been drained of all frolic and joy - waves of sharp pineapple juice, creamy coconut foam and a dark island rum undercurrent - by beachside hotel bars trying to increase their profit margins? That pour corn sweetened weakly flavored mixes from cartons and clear rum from a no-name brand with ice into a blender and think this is what one travels all the way from NYC in the dead of winter for? Once upon a time, a coworker taught me the secret to astoundingly delicious piña coladas, and it is not pineapple juice but crushed pineapple from a can in its juice. I know! Can you imagine having to suffer like this while on vacation? I mean, life is hard enough when your resort has a water slide with no age limit that deposits one mere feet from the swim-up bar where you can cat-nap under your cabana while reading a book - with pages - any time being awake is just too exhausting to bear and wake up to gaze at the turquoise water meeting the impossibly blue sky until all of your thoughts file neatly into order. I’ve shared tons of her recipes here.You might want to start rolling your eyes right now, you know, to get a head start before you hear what I’m about to say next: You know that time I dashed off to Aruba for a lazy weekend? I couldn’t find a decent piña colada anywhere. If you’re looking for a place to start, Foolproof is my all time favorite. I have a number of her cookbooks and love every single one. Ina is my very favorite and I have made more of her recipes than I can count. This seasoning is also delicious on fresh pineapple, mango and watermelon! You can find it at Publix. I recreated that here! I like it a little on the sweet side so I did 1 tsp sugar, 1/4 tsp salt and 1/4 tsp Tajin. *My friend Anna serves her margaritas rimmed with Tajin (chili lime spice), sugar and salt, mixed together. If you’re not serving the margaritas in salted glasses, stir 1/4 teaspoon of salt into the pitcher of margaritas. Pour into a large pitcher and stir in the tequila. Combine the grapefruit juice, lime juice, orange liqueur, and ice in a blender and puree until smooth.If you like a salt rim on the glasses, rub the lime around the edge of the glass and then dip the rim of each glass lightly in a plate of kosher salt.1 cup orange liqueur, such a Triple Sec.1/2 cup freshly squeezed lime juice (4 limes). Somewhere along the way I picked up a bottle of grapefruit juice and when I found it in the pantry this week my cocktail of the week was a no-brainer. I tell you what, I’ve loved this series as an excuse to research and make a fun cocktail once a week. We’ve made it to the weekend and I’ve got another cocktail to share with y’all.
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