1 part Cynar
2 part Pineapple Juice
1/2 part Coco Lopez Coconut Cream
Blend with 2 parts ice and pour into cups. A part in an average batch here was around 10 ounces and made made 5-8 servings.
This past week I attended Camp Runamok in Kentucky, and I was lucky enough to be placed in the Cynar cabin. Our cabin's counselor, Steve Yamada of Latitude 29, planned out the cabin drink by sending a blender down in advance as well as the fixings (save for the Cynar supplied by our cabin's sponsor). The drink was the Cynar Colada, and pictured here was the first round of many that we made for ourselves and any guests that visited our cabin. The first round also conjured up singing of, "If you like Cynar Coladas, and getting caught in the rain..." and was served in coconut glasses with fancy flower straws; the rest out of necessity were served in normal cups. Cynar like many caramel-driven amari works great with pineapple juice, and the Coco Lopez functioned well to smooth out the Cynar's herbal funkiness to make the libation even more accessible. While Cynar's proof worked well with our cabin theme of the "Low Gravity Boys," a few batches were made split with Bourbon or rum to honor visiting guests' sponsors as well. Soon, Cynar Coladas became the talk of camp, and things of this nature did not hurt our end result of placing second for best camp cabin that week!
The euphemisms are getting a bit stale, suffice to say: four people in Boston -- two of whom are much more prolific writers than the other two (including the originator of this blog, who has no excuse apart from laziness) -- who drink and tell.
drink & tell: a boston cocktail book
A collection of drink recipes, techniques, and Boston bar recommendations from Frederic Yarm, one of the authors of the Cocktail Virgin Slut blog. Available at Amazon, Barnes and Noble, and The Boston Shaker (on their shelves and via their webstore). Follow the buzz on D&T's Facebook fan page!