Ok
so the weatherman (no not the great emcee Evidence of Dilated Peoples) said
that it would be around 108° today and for the most part, we have to be outside
overseeing a few garden projects for the community. With that comes a need for
refreshment, and not just any sort of refreshment, something that truly will
cool the body down. After being out in the Sun for a few hours, first and
foremost, take a shower. No one wants to stand next to the funky cat pouring
drinks, even if you are giving em away for free (ok maybe a few people would
but that’s another story.)
So after you are home and all cooled off, fix
yourself up a few of these lovely Torched Cherry Coladas and relax in the
shade. This recipe is something we hijacked from the great Benihanas of Ontario,
California and aren’t ashamed to say its damn good. Now you may be asking
yourself why of alldrinks did we choose a Pina Colada? Today just so happens to
be National Pina Colada Day and we need don’t need much of a reason to partake
in some great Libations and neither should you.
Enjoy!
Torched
Cherry Colada
Ingredients:
1
½ oz Bacardi Torched Cherry Rum
8
Maraschino Cherries (destemmed)
2 oz Coco Lopez®cream of coconut
2 oz pineapple juice
1 cup crushed ice
2 oz Coco Lopez®cream of coconut
2 oz pineapple juice
1 cup crushed ice
Pour
rum, cream of coconut, pineapple juice and cherries into a blender with one cup
of crushed ice.
Blend
until smooth & pour into a chilled Collins, cocktail or champagne coupe
glass.
Garnish
with a slice of pineapple and a maraschino cherry, and serve.
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