(This is my first Thursday@5 post. For more on Thursday@5, and my new publishing schedule, click here!)
My Family’s Secret Piña Colada
My late step-grandmother was an incredible cook, and she was famous (among anyone who had imbibed one) for making the best Piña Colada of anyone around. She passed away about three years ago, at the age of 99.
When I make a Piña Colada, I tend to measure the ingredients, made easier by the fact that many blenders have a two-ounce measuring cup integrated right into the lid. My grandmother could free-pour one drink or a blender full, with perfectly consistent results.
Most versions of this frozen concoction use only the three ingredients below, plus ice, although the ratios of these ingredients often vary. I’m not even sure there are two recipes that are alike!
But there are two secrets to this recipe, my grandma’s recipe.
Almost all Piña Colada recipes call for a white rum, because so many people want that virginal white Colada. Hooey.
Let’s give it some extra character, a little tinge of color… that additional element of flavor and depth that you sense, but just can’t put a finger on.
The first family secret I will reveal is that this recipe calls for a Puerto Rican gold rum. (Not a very dark island rum or a “black” rum. A gold spiced rum may work, but try it this way first!)
Piña Colada Variation #1
2 oz. Pineapple Juice
1 1/2 oz. (1 Jigger) of Puerto Rican Gold Rum
1 oz. Cream of Coconut (such as Coco López )
Lots of good-quality IceBlend till frothy. Don’t over-blend. You want texture.
Keep in mind that, like many, we hold Coco López Cream of Coconut in the same regard as Heinz Ketchup… namely, that if the supermarket is out of that brand, it’s time to go to another store!
Now, there was another element to that ‘can’t put my finger on it’ nature of grandma’s Piña Colada. Although many deciphered her use of gold rum in her concoction, no one could figure out this dimension to her special essence within the drink, until they were told.
Here it is, for the first time in print:
She used a blend of Puerto Rican gold and 151-Proof rums, about 50/50.
This gave her Piña Colada extra depth, extra oomph, without throwing off the ratios of the other ingredients. Try it!
Piña Colada Variation #2 (Grandma’s Recipe)
2 oz. Pineapple Juice
3/4 oz. (1/2 Jigger) of Puerto Rican Gold Rum
3/4 oz. (1/2 Jigger) of Puerto Rican 151-Proof Rum
1 oz. Cream of Coconut (such as Coco López )
Lots of good-quality IceBlend till frothy. Don’t over-blend. You want texture.
(Pay attention to the label warnings re: use of 151-Proof near open flames, etc.)
This recipe is a true family heirloom, but I feel like you and I have the type of relationship where I can trust you to keep this to yourself. Right?
Besides, once you unveil this magical frozen delight to your friends, you’ll have such a reputation as a Piña Colada Master, making that renowned drink in a way that is so different and just mystical, you’ll want to keep it a secret.
Enjoy!