Thursday, February 4, 2016

lady of singapore

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.

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