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
When I blogged a general overview of Pitt Cue Co: The Cookbook, I did mention this cocktail. It’s accompanied by a full page picture with two hands holding a very big glass. I took that to be a warning: this drink is full flavored, full bodied and perhaps best consumed on a day when you are not traveling to and from work.
So, I am posting this on a Saturday, with the proviso that you do not attempt this beverage until all Saturday trips for soccer, baseball, football, swimming, dance, judo and ballet are over.
I sometimes wonder who is more exhausted after a weekend: parents or kids. It used to be you left for work on Monday morning rested. Now you leave the house to recover.
Well, I suggest this beverage for an early recovery. I made this drink, served it to my bourbon loving wife, and received a kiss. That’s success.
The only change I made to the recipe below, was to use a niche Orancello instead of Cointreau. I traded sweetness for intensity. Of course, to recover sweetness, my “dash” of sugar syrup was ½ ounce in terms of the proportions below — 1 ounce when I made the actual drink.
To get that full glass in the picture, I did double the recipe you see below. I’m not sure why, cookbook recipes for individual cocktails have the liquor ingredients coming in a ½ to under 2 ounces. Never 2 or more. I find myself doubling down for one drink and multiplying by 4 if Suzen and I are both drinking.
Our calculator sits right next to our digital scale.
The Side Truck
Yield: 1 small cocktail [double to simulate the picture]
- 1 ¼ ounces bourbon [good bourbon, no plastic bottles]
- 1 ounce Cointreau
- 1 ounce fresh lemon juice
- 1 dash orange bitters [1 dash = 4 drops in my world]
- Dash sugar syrup
- Orange slice [optional garnish]
Shake all the ingredients in a Boston shaker with ice, and strain over ice in an old fashioned glass. Garnish with a slice of orange if you like.
Sources: Pitt Cue Co.: The Cookbook Photo
Information: Canon T2i, EFS 60 mm Macro Lens, F/4.5 for 1/20th second at ISO-3200