THROWBACK THURSDAY COCKTAILS PRESENTS: THE PINA COLADA

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Let us begin shall we? So, a Puerto Rican Pirate and Three Puerto Rican Bartenders…hey-hey now, this is not the beginning of some sketchy joke, people!! This begins the tale of the birth of the so festively fresh, creamy and delicious Pina Colada. Let’s get one thing straight – the story of this #TBT cocktail is no punchline, rather a short but sweet tale that provides a glimpse into one the world’s most exotic cocktails.

So, as I was saying… a Puerto Rican Pirate and three Puerto Rican bartenders…contest the ownership of Puerto Rico’s national drink! Let’s study the deets:

Dating back to the 19th century, Puerto Rican pirate Roberto Cofresí, to boost his crew’s morale, gave them a beverage or cocktail that contained coconut, pineapple and white rum. This was what would be later known as the famous piña colada. With his death in 1825, the recipe for the piña colada was lost — so was this written on a map somewhere???

It seems possible, right? We’ve got pirates, rum, fresh coconuts and pineapple from whatever island they happened upon, easy right? Maybe not…

Remember those three bartenders??

Bartender #1 – Ramón ‘Monchito’ Marrero Pérez claims to have first made his Pina Colada at the Caribe Hilton Hotel’s Beachcomber Bar in San Juan on August 15,1952, using the then newly-available coco lópez cream of coconut. Coco lópez was developed in Puerto Rico in 1948 by Don Ramón López-Irizarry, hence the Puerto Rican connection and the 1952 account of the drink’s creation. Some say the drink did not acquire its name until the 1960s.

Bartender #2 – Ricardo García, who also worked at the Caribe, says that it was he who invented the drink, while bartender #3 – Ramón Portas Mingot says he created it in 1963 at the Barrachina Restaurant, in Old San Juan. The restaurant stands by his claim to this day.

So WHO KNOWS! What do we know? It’s name means “strained pineapple,” and it’s made with some of the world’s most desirable dark and white rums born from the sugar canes of Asia, succulent and delicious pineapples native to southern Brazil and Paraguay, and the sweetest, most rich, coconut creams and milks that were born from some of the most pure and untouched islands of the world. So to me, I’m thinking that only a pirate would have gained virgin access to these exotic ingredients. Therefore, the pirate tale sounds a bit more plausible, and exciting…

Anywho, here’s how you make it…

1 ½ cups of ice
½ cup diced pineapple, frozen
2 ounces pineapple juice
2 ounces Coco Lopez coconut cream
1 ½ ounces white rum
1 ounce dark rum
Pineapple slices

Directions
Put the ice, fresh pineapple, juice, coconut cream and the white and dark rums into a blender. Blend until smooth, creamy and frosty. Pour the drink into two glasses (or into one large “I’ma drink all this, by myself, right now” glass) and garnish the rim with pineapple slices.

I’ma jump in there and say, add some cherries, a rum rummer and turn on some Rupert Holmes – Escape (the Pina Colada Song) to finalize your frosty cocktail and begin your tropical adventure!!

Thank you Wikipedia, Taste of Rums, Delish, You Tube and Food Network for all the deets.

See you next week!

 

THROWBACK THURSDAY COCKTAILS PRESENTS: Moscow Mule (a.k.a Vodka Buck)

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The Moscow Mule, also known as a “Vodka buck”, is made with a high quality vodka, a spicy ginger beer, and lime juice, garnished with a slice or wedge of lime. It is usually served in a copper mug…

Now, there are ALOT of tales behind the history of this fashionably refreshing drink and how it came to be, but here’s what I got after reading way too many articles on it…

Back in the early 1940′s, John G. Martin of G.F. Heublein Brothers, Inc.,  “Jack” Morgan President of Cock ‘n’ Bull Products (which produced ginger beer) and proprietor of the Cock ‘n’ Bull restaurant on Sunset Boulevard in LA (catering to lots of celebs) and Rudolph Kunett, president of the Pierre Smirnoff, Heublein’s vodka division, were in a bar knocking ‘em back. According to Wikipedia, John Martin had problems peddling his Russian vodka in an American market. Jack Morgan says, “Hey let’s put your vodka with my ginger beer over a crap ton of ice and squeeze in some citrus.” Thus the Moscow Mule was born.

How the mug came to be? Martin, who went around the country to sell Smirnoff Vodka and popularize the Moscow Mule, asked bartenders to pose with any copper mug they had in house and a bottle of Smirnoff. He took two photos, leaving one with the bartender to display, and the other to be put into a collection to be used as proof to the next bar that Martin visited of the popularity of the Moscow Mule.

So here’s what we got, a few liquor distributors met by fate, had a few, got inspired and combined their products. “Put that in one of them there mugs!” Done.

But seriously, all I know is that this drink is freakishly refreshing, and why do I love this copper mug so much? I need a  set, I’m just saying. (Did I mention we sell ALL of these products the Randall’s Jefferson store? YES, the mugs too!!)

Anywho, here’s how you make it…

2 oz Vodka

4-6 oz Ginger beer,

Splash of lime juice

Half a lime

Combine vodka and ginger beer in a copper mug or highball glass filled with ice. Splash lime juice, stir gently and garnish with a lime slice. Serve and ENJOY!

Definitely beats the heat, and oh boy St. Louis, is the heat on its way or what?!?!

Thank you Wikipedia, Huffington Post, and Epicurious for all the deets.

See you next week!