| Piña Colada One of the quatricentennial houses along Calle Fortaleza, Old San Juan, Puerto Rico's main street, bears a sign that claims that Piña Colada was invented there. We don't know that for a fact. What we can tell you is that Piña Colada is now known around the world as a symbol of the Tropics. The name evokes thoughts of palm trees, sandy beaches, hula dances, lelolais, and all sorts of exotic, romantic happenings. Here's a possible beginning for your own romantic happenings: Ingredients 8 fluid ounces Pineapple juice (preferably, of course, pineapple chunks from a fresh pineapple) 8 fluid ounces Coconut cream (available canned under several brand names. The best known is Coco Lopez, Real Cream of Coconut. 6 ounces Rum 3 to 4 cups of Ice Cherries Slices of pineapple, orange or lime Paper umbrellas (?) In a blender, grind ice while gradually adding the pineapple, coconut cream and rum. Alternatively, use shaved ice. The ice should be thick enough to hold a cherry on top without sinking in. Serve in a tall glass with a straw. Garnish with one cherry and a slice of fruit. Insert a paper umbrella for that additional tropical, exotic touch. Omit the rum for a delicious non-alcoholic Piña Colada. ****** |
| At the request of websurfer Cherikink Ingredients 1/4 oz Coffee Liqueur 1/2 oz Dark Rum 1/2 oz Coconut Liqueur 1/4 oz 151 Proof Rum Juice of 1/2 Lemon 4 oz Pineapple juice or crushed pineapple Combine all ingredients and pour over cracked ice in a collins glass. Decorate with a strawberry or cherry and serve. |
| Mai Tai The recipe calls for a STRONG drink. Ingredients: 1 fluid ounce light rum 1/2 fluid ounce Triple Sec 1 fluid ounce lime juice or lemon juice 1 fluid ounce pineapple juice 2 fluid ounces orange juice a dash of Grenadine Shake all ingredients into an old-fashioned glass filled with crushed ice; top with 1/2 fluid ounce of dark rum. |
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