1 1/2 oz Gold Puerto Rican Rum (El Dorado 5 Year)
1 oz Pineapple Juice
1/2 oz Lime Juice
1/2 oz Lopez Coconut Cream
1/2 o Cream or Half and Half
1 tsp Grenadine
Blend with 4 oz crushed ice and pour into a specialty glass (shake with ice and strain into a Tiki mug with crushed ice).
Two Fridays ago, I turned to Beachbum Berry's Sippin' Safari for my evening's postshift nightcap. There, I found a Piña Colada-like recipe from the Kon-Tiki Restaurant in Portland, Oregon, circa 1960 called the Lady of Singapore. Once prepared, it offered a pineapple aroma complemented by bright citrus oil notes from the lime shell garnish. Next, the sip was creamy lime, and the swallow shared rum, pineapple, and coconut flavors. No big surprises here, and the classic combination of rum, coconut, and pineapple did not disappoint.
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!