Just Cook It: Classic pina colada
“If you like pi帽a coladas and getting caught in the rain
If you’re not into yoga, if you have half a brain
If you like making love at midnight in the dunes of the cape
Then I’m the love that you’ve looked for, write to me and escape”
I know for a fact that 99 percent of you reading those song lyrics couldn’t help but sing them once you started reading. It is a popular and catchy little tune from 1979 titled “Escape (The Pi帽a Colada Song)” and originally sung by Rupert Holmes.
Today is National Pi帽a Colada Day, and I couldn’t think of a better way to begin the celebration than with a giant sing along that includes everyone who reads my column. If there were a way to insert audio into the column I would have.
The Pi帽a Colada Song is actually very pertinent when it comes to the cocktail. The pi帽a colada is the national drink of Puerto Rico and has been very popular there since 1978. The cocktail then became more widely known with the release and influence of Mr. Holmes’ catchy little tune.
Before we get into more about pi帽a coladas, I’d like to point out that this column is effectively serving as Part I of a two part series. Today we will cover the fantastic cocktail known as the pi帽a colada. Tomorrow in my “For Starters” column I will share a recipe that pairs fantastically with a pi帽a colada. Today is Part I and my column tomorrow in GO! Magazine is Part II. Be sure to catch them both.
Back to the pi帽a colada –
As with almost every cocktail I have ever researched, the origin of the pi帽a colada has many theories. No one knows for sure how and when it was created, but one part of every theory remains consistent – the pi帽a colada was created in Puerto Rico. Hence it is the commonwealth’s national beverage.
The name pi帽a colada literally means, “strained pineapple.” This is a reference to the freshly pressed and strained pineapple juice used when making the drink.
Today you will be hard pressed (pun intended) to find a local establishment that presses and strains it’s own pineapple juice. I’m sure some places in Puerto Rico still traditionally do it this way, but in these parts I’m afraid you’re going to be stuck with the canned juice.
Some confusion exists as to how to properly make a pi帽a colada. A lot of times you will order a pi帽a colada and it will be served to you as an icy blended beverage that resembles more of a snow cone than a cocktail. That, as I’m sure you’ve already guessed, is not the classical preparation of the cocktail.
In this column we are going to stick to discussing the classic cocktail. The recipe that I share with you is going to be for making the cocktail classically. The classic pi帽a colada consists of three ingredients: rum, pineapple juice, and coconut cream or coconut milk.
For the rum, traditionally light or gold rum is used. However, if you prefer dark rum don’t let me, or tradition, stop you from enjoying what you like.
Another viable alternative that is also quite delicious is coconut rum. Coconut rum is a bit milder than traditional rum, so if you’re not into stronger cocktails then that is probably the way for you to go.
As we mentioned earlier, unless you squeeze and strain your own pineapple juice you are going to be stuck using the juice that comes in a can or bottle. For the most part this juice will work just fine, especially when it is mixed with rum and coconut cream or milk.
For the coconut component, some differences exist between coconut cream and coconut milk. Both can be bought in a can and either one can be used, however it is important to understand the difference between the two before making a decision on which to use.
Coconut milk is similar to cow’s milk in consistency. It is made from simmering one part shredded coconut in one part water.
Coconut cream is much thicker and richer than coconut milk. It is made from simmering four parts shredded coconut in one part water. The cream that rises to the top in a can of coconut milk is also considered to be coconut cream.
Finally, the traditional garnish for a pi帽a colada is a wedge of pineapple and a maraschino cherry. I’m a big fan of maraschino cherries, so naturally I garnish my pi帽a colada with at least two of them.
If you want to take your cocktail to the next level, you can always include a mini-umbrella as an additional garnish. While not necessary, mini-umbrellas are always a welcome addition in my book.
One final note regarding my pi帽a colada recipe – it is a bit on the strong side and most likely not as sweet as you are used to when it comes to pi帽a coladas. I prefer mine this way, and I also feel that it is a good starting point for the cocktail.
Keep in mind that you can always add more pineapple juice and/or coconut milk to make the cocktail sweeter and/or creamier depending on your personal preference. Start with the recipe below and then tweak it to your personal liking.
Celebrate National Pi帽a Colada Day today with a sweet and creamy cocktail.
In closing, I would just like to say –
“Yes I like pi帽a coladas and getting caught in the rain
I’m not much into health food, I am into champagne
I’ve got to meet you by tomorrow noon and cut through all this red tape
At a bar called O’Malley’s where we’ll plan our escape”
– and Just Cook It.
Mario J. Porreca of Belle Vernon is a food personality, author, and the host of Just Cook It Radio on WMBS Radio 590 AM. He can be reached via his website at: www.JustCookIt.net. Twitter: @MarioPorreca
Classic Pi帽a Colada
Yield: 1 cocktail
1 陆 ounces gold rum
2 ounces pineapple juice
2 ounces coconut milk
Wedge of pineapple, to garnish
2 maraschino cherries, to garnish
Procedure:
1). Fill a cocktail shaker with ice. Pour the rum, pineapple juice, and coconut milk over the ice.
2). Shake until chilled and strain into a hurricane glass filled with fresh ice. Garnish the cocktail with a wedge of fresh pineapple and two maraschino cherries and serve immediately.