This isn’t quite a Cocktail Moment, but Rachel did provide some consultation on NPR this weekend to The Sporkful’s Dan Pashman on how to build a better Piña Colada without the Coco Lopez Cream of Coconut “chemical slurry.” There’s a transcript here and some background and the original Piña Colada recipe here along with Rachel’s customized version:
The Maddow Colada1.5 oz light rum1 oz 8 year old Bacardi or other nice medium-bodied amber rum1.5 oz unsweetened coconut milk1.5 oz orgeat (almond syrup–Maddow recommends Teisseire. Torani is most common.)4 oz pineapple juiceblend with icedon’t strain, serve in a short glass, garnish with pineapple wedge, tiny umbrellaserve with short, stubby (fat) strawsRecommended
