Pina coladas are way better in theory than in practice -- take it from MSNBC host Rachel Maddow:
"The tragedy of the pina colada is that it was never wholesome. From the very start the pina colada was built on something horrible, which is Coco Lopez," she says, referring to the canned cream of coconut junk that's long been the stomach-ache-enducing base of the drink.
This week on The Sporkful, Rachel tells us how she fixed the pina colada with her own special recipe.
"I have reengineered the pina colada," Rachel tells Dan. "You trade away the chemical slurry of the Coco Lopez…and instead [use] your hippy-ass unsweetened coconut milk mixed with almond syrup."
The Maddow Colada
1.5 oz light rum
1 oz 8 year old rum (something medium-bodied and amber)
1.5 oz unsweetened coconut milk
1.5 oz orgeat (almond syrup--Maddow recommends Teisseire. Torani is most common.)
4 oz pineapple juice
blend with ice
don't strain, serve in a short glass, garnish with pineapple wedge, tiny umbrella
serve with short, stubby (fat) straws
Plus, Rachel advises us on best practices for cocktail garnishes:
"You’re never supposed to eat the garnish. … It is not there to provide you a tasty treat to go along with your drink. The drink is the treat."
(TLDR: Keep your muddy paws out of your drink.)
Listen in to the full episode for more cocktail nerdery with Rachel!
Which shape of lime garnish is better – wedge or wheel? And what’s the best way to eat the cherry that comes with your Manhattan?
Rachel has the answers.
Plus, she tells us how she envisions the bar in heaven. (Hint: It's all about the bartender.)
Interstitial music in this episode from Black Label Music:
- "Hip Hop Slidester" by Steve Pierson
- "Clear As Day" by Erick Anderson
- "Feel Real Good" by William Van De Crommert
- "New Old" by JT Bates
Photos: FlickrCC/Rachel Maddow