[Eds: Michelle and Taiwan T, who were instrumental in helping us “test” margarita’s, have returned to 365foods with their first solo blog post. Shower them with loving comments, won’t you!]

It’s called ‘Escape’…that Pina Colada song that invariably enters everyone’s mind at the mere mention of pina coladas. Flashback moment and a reminder of the chorus:

“If you like Pina Coladas, and getting caught in the rain.
If you’re not into yoga, if you have half-a-brain.
If you like making love at midnight, in the dunes of the cape.
You’re the love that I’ve looked for, come with me, and escape.”

Pina Coladas are the white, fluffy, easy-drinking beverage of tropical vacations where airy-fairy drinks seem most appropriate. So imagine my surprise when in our courting stage my man, Taiwan T, takes me for dinner and while I order my standard vodka martini with lots of olives (heck of a day at the office y’know)…my new found love orders a Pina Colada!! And to be clear, we were NOT on a beach in Jamaica. Heck no….downtown Victoria in the bleak winter months! ‘Taiwan T’ loves his Pina Coladas and is never hesitant to order one when the mood strikes him. So in honour of his love and finely honed Pina Colada taste buds we volunteered for this blog entry. In fact, Taiwan T even got suited up for the occasion!

History Lesson: In Spanish, piña colada means “strained pineapple”. In 1978 Puerto Rico declared it the national drink of the country. It was invented in 1954 by Ramon “Monchito” Marrero, a bartender at the Caribe Hilton Hotel in San Juan. He wanted to capture all of the flavours of Puerto Rico in a glass. It took him three months of experimenting before he came up with the piña colada. Ya gotta admire Ramon’s dedication to his craft.

The raw ingredients!

Here are the two versions we created and drank:

Texas Version*
4oz. White Rum
1 tub Udder Guys Roasted coconut ice cream
4 Pineapple rings from tin, with about half the juice

Blend and add crushed ice, blend some more.
*courtesy of our former neighbours who believed MORE was better!

The Texas version makes the neighbours come running!

International Bar Association version (no lawyers where harmed in the making of this version)
1 part white rum
1 part cream of coconut
2 parts pineapple juice
Mix with crushed ice until smooth. Pour into chilled glass, garnish and serve. Garnish with pineapple slice and maraschino cherry.

Hands down the roasted ice cream versions was the winner. Creamy, subtle sweetness and yummy tidbits of coconut and pineapple. The coconut cream lacked the sweetness we were craving and was too bitter. We added more juice and (gasp) Malibu rum in an attempt for more sweetness…we just got more tipsy instead (hic!)

Have you figured out who the artist of ‘Escape’ is yet?… *drumroll*……… Rupert Holmes 🙂

~ M. and Taiwan