A great piece of writing from the folks at Painkiller, NYC. Looking into the history, and background of the Piña Colada.
Over the past 30 years, the Piña Colada has been relegated to a dismal life of careless preparation using pre-packaged artificial mixes and low quality spirits. Many establishments have settled for simply churning out frozen “cocktails” en masse from poorly calibrated machines. For the majority of the cocktail world, the art of frozen drink making has been rendered moot—hence the modern bartender’s reluctance to embrace the blender as a valuable tool behind their bar.
The pairing of rum, pineapple, and cream of coconut in a cocktail has proven to be a formidable marriage. During our initial research into the world of Tiki and frozen cocktails, we chose to embark on a trip that would take us to many of the most venerated outposts of tropical bar culture around the world…
Read on at the Painkiller Research Blog.
Flickr image from Randy Son of Robert’s photostream.
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