Fist of Kitchen presents… Eat it: China!

Recooking "The Art of Chinese Cooking" by The Benedictine Sisters of Peking, 1956 | Remixed by Fist of Kitchen 2013

the thirsty fist

Piña Colada

piña colada coconut dances with a lampshade hat, while pineapple plays the ukelele
  • oz. rum
  • 2 oz. Coco Lopez cream of coconut
  • 2 oz. pineapple juice
  • 1 c. crushed ice

One of Miriam’s favorite cocktails. This is so basic, but it’s so occasional that we have a little tub of leftover Coco Lopez in the freezer, sitting on top of a little tub of frozen pineapple juice concentrate. While this makes a serviceable piña colada for when it’s Tuesday night in the middle of Wisconsin in January, and oh heck let’s blast the furnace and pretend we’re somewhere warm…it’s not awesome. We got an actual pineapple and squeezed the juice out of it. While that wasn’t fun, the difference between fresh and frozen was really surprising. So much so, that I’m inspired to try out Rachel Maddow’s improved piña colada soon. Just as soon as our forearms recover from the pineapple squeezing.

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