Baby had returned from Marrakech after two months away for business and I had been madly editing to put the final touches on my novel. Exciting! But just the same we thought it was high time for some sun, surf, and sand as the fall had descended indeed so unexpectedly. So we headed off to South Beach for a week to stay at Delano. To be perfectly honest, all we did was sleep, eat and drink poolside or at the beach at this utterly spectacular hotel, and not necessarily in that order.
Jeremy, the bartender at the pool was kind enough to make at least several pina coladas on the rocks for me. Now, I love a pina colada when I make them myself, but out and about, when they are frozen, they often don't taste like there's any booze in them and after one they become cloying. One might as well stuff themselves with rock candy! So here is the elegant solution with Jeremy's recipe that certainly made for a few entirely enjoyable afternoons. I suspect the use of coconut water is the trick. Do enjoy!
Jeremy's Fresh Piña Colada
Ingredients:
2 oz. fresh pineapple juice
2 oz. Coco Lopez
2oz. light rum
1oz. Coco Vidal coconut water
Method:
Shake and our over ice, a splash of dark rum on top. Garnish with a pineapple slice.
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