Sunday, July 19, 2009

A Typical Sunday

Piña coladas are a quintessential summer libation. They're even better when served inside a hollow pineapple, topped with a ribbon of dark rum. Well, maybe I'm biased towards my own concoctions, but I don't think it could have gotten any better. Picture this: me in the beach supermarket, hankering for some coconut and pineappple magic. For a tub of cored pineapple: $4.99. A whole fruit? Same price. Equal amounts of money for the fruit and a handy serving vessel? It's a no brainer. A can of cream of coconut came next. Yes, it has about a bazillion calories per tablespoon, but if you're going to drink your calories, make 'em count. I went by the juice aisle and almost grabbed the metal can of pineapple juice, then figured, why not try to make my own? (I told y'all, it's the summer of culinary experimentation). The hardest part was the hollowing out of the pineapple. I first cut the core out with a knife without severing any fingers, then scooped out the flesh with a large spoon. Blended on the highest setting, the pineapple transformed into frothy juice. Into the blender went the can of cream of coconut, a healthy dose of white coconut rum, and a few handfuls of ice cubes. The grand finale? A floater of dark rum that just barely sank into the pillow of froth on top. The hollowed out pineapple? Much more fun than any old hurricane glass.

Fresh Piña Coladas

Makes 2-3 pineapples or 6 tall glasses

1 ripe pineapple, hollowed out and fruit set aside
1 can cream of coconut
3/4 cup rum (light, dark, or coconut)
Garnish (swizzle sticks with orange slices and cherries, paper umbrellas, pineapple wedges, etc)
Blend pineapple on highest setting for at least one full minute. Mixture should be pale yellow and frothy. Pour cream of coconut into blender. Add three handfuls of ice and rum. Blend until ice is broken up. Pour into hollowed out pineapple. Add desired garnish. If desired, pour a shot of dark rum on top of drink just before serving.

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