Entries from 1 July 2010
The Pina Colada is one of the most famous cocktail in the world. Actually Pina Colada is very popular cocktail on the Caribbean. It is official cocktail of the Puerto Rico.
The Pina Colada (from Spanish – pina colada – strained pineapple) is tropical, sweet mixed drink which consist of rum, pineapple (juice or blended fruit) and cream of coconut. Some barmen also add heavy cream. The King of Cocktail also add a dash of Angostura bitter.
The key ingredient of modern Pina Colada is cream of coconut. The most notable brand is Coco Lopez. The Coco Lopez Cream of Coconut and traditional Thai coconut cream is two different coconut stuffs. The Coco Lopez is very sweet with amount of fat about 17%, but traditional coconut cream is very fat (about 50-60%) a little sweet cream. You may use traditional coconut cream instead Coco Lopez with extra sugar syrup.
The official date of Pina Colada birth is August 16, 1954. This cocktail was created in Caribe Hilton’s Beachcomber Bar in San Juan, Puerto Rico by Ramon “Monchito” Marrero. He blended light puerto-rican rum with pineapple juice and Coco Lopez Cream of Coconut and crushed ice and great Pina Colada was born. Actually the story of Pina Colada is under debate. The great article about Pina Colada Cocktail written by George Sinclair aka Bourbon George aka Thinking Bartender you may read here.
For my Pina Colada I use recipe which include rum, pineapple stuffs, traditional thai coconut milk (100% natural stuffs) and cane sugar syrup. I prefer blended pinacolada than shaken.
50 ml white rum
100 ml pineapple juice
50 ml coconut milk
20 ml simple syrup
dash of Angostura bitter (optional)
Blend all ingredients in a blender with scoop of crushed ice. Serve in the collins, hurricane glass, large goblet or colada-glass. Garnish with pineapple slice and red maraschino cherry.
For Virgin Pina Colada omit rum. The Virgin Pina Colada is great refreshing sweet drink.
Be careful with crushed ice in the Pina Colada. For best consistency you may use a little bit less of crushed ice than for another frozen drinks.
I declared three degree of Pina Colada:
1. The Pina Colada with canned pineapple juice and white rum. It is average potation. Use quality juice and quality rum and your obtain the decent potation. Also you may use mix of white and dark rums or add dash or two of Angostura bitter for interesting results.
2. For better results I use caned pineapple (this trick I read in one of Calabrese book). In this case I use my best aged rums – like Varadero 5 y.o., Matusalem 7 y.o., Bacardi 8 or Havana Club Anejo Especial – with great results.
3. I use fresh ripe pineapple and great aged rums for my ultimate pinacoladas:
My Pina Colada
50 ml aged rum
90 g fresh pineapple
50 ml coconut milk
20 ml simple syrup
First blend all ingredients without ice until smooth. Than add scoop of crushed ice and blend again.Serve in the collins, hurricane glass, large goblet or colada-glass. Garnish with pineapple slice and red maraschino cherry.
This version of Pina Colada Cocktail is awesome drink. It has so sweet rum and fruit taste with great palate of aged rum and thin smooth consistency. It is great summer cocktail.
Now we explore two amazing mixed drinks with exotic Peruvian or Chile brandy – pisco. Both are right choice for hot summer evening and both are extremely delicious.
Pisco is national Peruvian or Chile strong spirit. It is brandy obtained from muscat grapes. For my mixology I use Pisco Capel (Chile).
First cocktail is Pisco Sour. The Pisco Sour is national Peruvian cocktail as Caipirinha is Brazilian national cocktail. Pisco Sour is variation of classic Sour with regional spirit instead whiskey and it was invented in Lima, Peru under Prohibition. The Pisco Sour has classic composition – pisco, fresh lime or lemon juice, sugar and egg white.
60 ml Pisco
30 ml simple syrup
30 ml fresh lime juice
30 ml egg white
Shake thoroughly all ingredients in shaker with a lot of cubed ice. Before shaking with ice you may use “dry shake” – shake all ingredients in shaker without ice. Strain cocktail in sour-glass and garnish with several drop (or dash) of Angostura bitters on the top.
The Pisco Sour Cocktail is dreamlike cocktail. It is wonderful, beautiful and miraculous :) The Pisco Sour Cocktail has very smooth, silk-smooth, perfectly balanced sweet and sour taste with great muscat palate.
The second cocktail with pisco is Pisco Punch. The Pisco Sour and Pisco Punch are too similar but it is two different cocktails. Pisco Punch was created by American barman Duncan J. Nichol aka “Pisco John,” at his San Francisco bar called the Bank Exchange at middle of 1940-s. The key ingredient of Pisco Punch is pineapple flavored sugar syrup.
60 ml pisco
30 ml pineapple flavored sugar syrup
30 ml fresh lemon juice
2 pices of pineapple
30 ml water (optional)
Muddle fresh pineapple with syrup, add another ingredients and shake. Strain into highball with ice or serve in punch cup. Garnish with pineapple wedge.
For preparation of pineapple flavored sugar syrup first prepare rich sugar syrup 2:1. Take ripe pineapple and cut it into cubes, slices or chunks. Marinate the pineapple pieces with sugar syrup (orange peel, orange juices or cloves – optional) up to 12-24 hours in cold place.
The Pisco Punch is great drink too. It has interesting sweet and sour taste with muscat-pineapple palate. It is great summer drink.
The Mint Julep is very old mixed drink. The word “julep” is derived from Arabic word gulab – a sweet syrupy drink in which medicine was given in the past. First recording about julep as alcoholic beverage flavored with mint was in 1787.
The Julep was born somewhere in South of USA – in Maryland, Virginia or North Carolina in the early to mid 1700s. The author of this cocktail is unknown. The Modern Mint Julep with bourbon was born in second half of the XIX century somewhere in Kentucky.
The Modern Mint Julep is cocktail consist of bourbon, sugar, mint and water.
dozen of fresh tender mint leaf
1-2 bsp. sugar
1-2 tsp. water
75-90 ml bourbon
Delicate bruise mint, sugar and water on the bottom of frosted old-fashioned glass (or, preferable, silver or pewter julep cup) than add crushed ice and little of bourbon and swirl the drink until glass frosted. Than add more bourbon and ice, garnish with sprig of mint.
Use frosted glassware, very cold and dry crushed ice and bonded (over-proof) bourbon for great results. Also use metal (silver or pewter traditionally) cups for great look.
The properly made Mint Julep is gorgeous drink with great balanced smooth sweet and strong taste. It is so strong, very strong cocktail with power kick. The main palate of Mint Julep is spicy bourbon and mint sweetness.
Tags: Bourbon · Whisk(e)y