Get excited: tomorrow is National Piña Colada day! Since the piña colada is the only blended drink I enjoy, I wanted to share my favorite recipe. I first made these coladas back in 2005 when I lived in Spain. After a long day at the pool, I craved the tropical combination of pineapple, coconut, and rum. Since I couldn't order it in a bar, I found a recipe that calls for fresh pineapple. It's a simple concoction that results in a sublime cocktail. It's thick, frothy, fruity, and potent. Leave out the rum and you've got a special treat for the kiddies. While you make the drink, I highly recommend listening to "Escape/The Piña Colada Song" — it will get you in the mood! (I may have listened to it while writing this story . . .)
This way for the recipe! Happy weekend.
From Martha Stewart Ingredients 2 cups fresh or canned pineapple juice Directions Serves 4.
3/4 cup cream of coconut, such as Coco Lopez
1 cup light rum
3 cups crushed ice
4 fresh pineapple spears, for garnish
From Martha Stewart
2 cups fresh or canned pineapple juice