Suzi's Blog

Brian’s Faux Colada



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

The Side Truck Cocktail from Pitt Cue Co: The Cookbook



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