A Pina Colada Party

When I think of Betty, my memories are long. I’ve always loved her. My folks were building our cottage in Friendship, Maine and Betty and her husband (affectionately known as The Sheriff, as that was indeed his post apart from being the love of her life) had a place down the road. Betty has a strong magic in her: I sensed it when I first met her when I was on the much more youthful side of things and begged her to read my cards, not the tarot, just regular playing cards, to tell me my future—and what the hell, it’s 30 years later, I might as well confess that we shared a Pina Colada or two and even sneaked a few cigarettes too. It was a looser kind of time in those days and what conversations we had those long ago summer evenings, laughing too, getting to know each other’s stories!

Fortunate as Baby and I were to spend a couple of weeks in Friendship this year, I thought, “We have to throw a Pina Colada party for Betty to celebrate the years!” On a particular Friday around 5:30-ish our neighbors (new and old) showed up along with several friends, my parents and other family members while Betty held court—and of course, a Pina Colada or two. We served teriyaki chicken, fresh vegetables, watermelon, a pineapple-ham concoction, and mushrooms stuffed with crab on our sunset table overlooking Muscongus Bay and had an absolute ball.

The man that helped build our cottage once replied to my father’s concerns about a few imperfections in its structure by saying, “Well, it’s just a camp.” It became a joke but how funny an observation, it seems now, “just a camp.” The little place built by my father on an acre of land on a road hardly seems mere to me, or any of us, I think: it’s been full of friendship and memories to fill a lifetime. The decades we’ve spent in Friendship have only confirmed what people with dear friends and places know: some things remain. Thank you, Betty.

Pina Colada

Pour about ½ cup light rum (or a little more!) and ½ cup coconut cream (such as Coco Lopez) into a blender with 1/2 cup chilled pineapple juice. Add 2 cups ice and press the button, combining all the ingredients. When thoroughly blended, pour into six appropriate glasses and garnish with wedges of lime after fairly imparting their juices. Throwing in a few maraschino cherries is perfect for the mix as well.

Jeremy's Fresh Pina Colada

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.