Do you remember your first Pina Colada? Your second? The third?
If they were consumed all on the same night, then somewhere between two and three you may have become a tad fuzzy. The standard pina colada recipe has two problems. First, it’s booze heavy. The ratio of pineapple juice to rum to cream of coconut is 1:1:1.
Second, besides the high rum level, the amount of coconut cream can lend a “just too much” flavor to the drink. If you want to drink coconut, buy a coconut. In a pina colada, the coconut should complement the pineapple juice, not overpower it.
Which is why in my Faux Colada, the ratio is 2:1:1. Double the pineapple juice. The result is a lighter drink, easier to drink and less impacting on your mental capacities.
With a lower alcohol level, you’ll also find this beverage works more comfortably with food. It can be a starting cocktail of course or be used to carry you through an entire meal. Based on personal experience, this is a drink to mate with a grilled steak.
What did you eat with that first pina colada of yours? Don’t remember? I’m not surprised.
Brian’s Faux Colada
Yield: 2 cocktails
6 ounces pineapple juice [or one of those mini cans]
3 ounces rum [ideally mango flavored]
3 ounces cream of coconut
Place all the ingredients in the blender. Add 2-4 cups of ice, depending on how thick you like your frozen beverage. Process until smooth. Drink. Relax. Make more.
Source: Brian O’Rourke
Photo Information Canon T2i, EFS 60 mm Macro Lens, F/5 for 1/40th second at ISO‑3200
Tomorrow is the Fourth of July. Red, white, and blue day. Red is for strawberries, to be consumed in cake, pie, and beverages aplenty.
This post is really about two things: the lemonade pictured above and puree, which has multiple uses over and above mere lemonade. Once the puree is prepared, then you options are diverse:
- Strawberry lemonade: 1 part puree to 3 part lemonade [canned is okay but see other blog posts here for outrageous lemonade ideas using lemons from scratch
- Strawberry Agua Fresca: 1 part puree to 3 parts cold water
- Strawberry Fritzer: 1 part puree to 3 parts cold club soda or seltzer water
- Strawberry Margarita: see the recipe below
My 1-to-3 proportions are simply my personal preference. Depending on the flavor power of your strawberries and the ache in your sweet tooth and the acidity of your lemonade, you'll want to adjust the proportions. Do a side experiment with chilled liquids before making a major decision.
Yield: 2+ cups
- 4 cups of perfectly ripe strawberry halves [that's a four cup measure randomly filled with halves, not packed]
- ¾ cup of granulated sugar
- Juice of one small lemon
Before you halve the berries, wash and dry them. Make sure you snip off the end and any sore spots.
Put the berries in a blender, or, better, a VitaMix. Blend for two minutes until liquefied. Add the sugar and lemon juice. Blend another minute or two. If using a blender, you may want to sieve the liquid. If you are using a Vitamix, the machine is so powerful that sieving is really not necessary.
Store in an airtight container in the refrigerator. The puree is best used on Day 1.
Source: Brian O’Rourke
Photo Information: Canon T2i, 30MM, F/4.5 for 1/50 second with ISO 800
Strawberry Margarita from Rick Bayless Frontera Grill
Yield: 4 drinks
1/2 cup fresh lime juice (2 to 3 limes)
1/4 cup plus 1 teaspoon sugar
3/4 cup Tres Generaciones Blanco Tequila
3/4 cup pureed strawberries
1/4 cup cucumber juice (peel and cube fresh cucumber and puree in a blender)
About 1 cup coarsely broken ice cubes
Make limonada (limeade). Combine lime juice, sugar and a scant 2/3 cup of water in a glass or plastic pitcher. Cover and refrigerate for at least 2 hours (but no longer than 24 hours).
Finishing and serving the margaritas. Rub the rims of 4 martini glasses with a lime wedge, then dip them in a dish of coarse salt. In a shaker, combine the limeade, tequila, strawberry puree and cucumber juice. Add ice and shake 10 to 15 seconds, then pour into the prepared glasses.
Tags: puree, strawberries