As you gathered from last month, I am a fan of pineapples. I love anything related to tropical climates and sandy beaches–it makes sense that my favorite vacay concoction is a Piña Colada. Several years a go I gave a friend a box of notecards from Papyrus for her birthday. On the front of the cards were whimsical pictures of girls holding cocktails and dawning dresses of matching colors and cocktail theme. Inside held the recipe for the cocktail.
Knowing how much I love Piña Coladas, her thank you note was written on the Piña Colada card, and I have always kept it in a cookbook I began in 2004. I know you will enjoy one this Summer!
1 1/2 oz light rum
4 oz pineapple juice * I actually use fresh pineapple
2 oz coconut cream
1 cup crushed ice
pineapple for garnish
Pour rum, coconut cream and pineapple juice in a blender with one cup of crushed ice.
Blend until smooth.
Strain into a tall glass, garnish with pineapple and enjoy.
-ciao for now-
photo credit: Patrizia Montanari