Posts in Recipes
ESCAPE: IF you like Piña Coladas

National Piña Colada Day is celebrated on 10 July, so is Bahamas Independence!

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On July 10, 1973, The Bahamas became a free and sovereign country, ending 325 years of peaceful British rule. The Bahamas is a member of the Commonwealth of Nations. Celebrate Independence Day 2019 with a visit to your favorite immaculate beaches on charter with Motor Yacht Sweet Escape!

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"Escape (The Piña Colada Song)" is a song written and recorded by British-born American singer Rupert Holmes. You’ll know the song. That loping 70s riff, familiar from childhood, a parent’s mixtape or a favorite FM playlist. The singer’s bright, breezy delivery. And then the irresistible hook: “If you like pina coladas, and getting caught in the rain. If you’re not into yoga, and you have half a brain … ”.   Discovered by millennials in 2014 on the Guardians Of The Galaxy film soundtrack, this particular track was a US No 1 on its release in 1979 then re-charted in 1980, making it the only pop song to hold the top spot in different decades.

The piña colada is a sweet cocktail made with rum, coconut cream or coconut milk, and pineapple juice, usually served either blended or shaken with ice. Because a drink like the piña colada is all about the escapism, it should be garnished with either a pineapple wedge, maraschino cherry, or both. The piña colada has been the national drink of Puerto Rico since 1978.

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For a millennial take on the 70’s hit we make our our version of Escapism.  The use of young coconut water instead of a heavy coconut cream, adds freshness and vitality to that classic favorite of a piña colada.

 

Escapism:

Chunks of pineapple muddled to a pulp with a teaspoon of castor sugar

A healthy squeeze of lime for freshness

Coconut water and equal parts light rum

An ounce of Blue Curaçao would give it a color variation

Shake well so diluted with ice and aerated with the pineapple pulp

Pour through a fine strainer

Pack with crushed ice

Garnish heavily to add the escapism vibe!

Piña Colada Variations:

  • Amaretto colada – amaretto substituted for rum

  • Chi chi – with vodka substituted for rum

  • Lava Flow – strawberry daiquiri and piña colada blended together

  • Virgin piña colada or piñita colada – without the rum, thus non-alcoholic

  • Kiwi colada – with kiwifruit (fruit and syrup) in place of pineapple juice

  • Soda colada – resembles original recipe but soda is used instead of coconut milk

  • Kahlua colada – Substitute Kahlua (coffee liqueur) for rum


Enjoy Bahamian Independence Day onboard and have a classic Piña Colada.  Get all the Escapism you need before you head back to the real world!

July 2019

Caribbean Cocktails — The Painkiller & Piña Colada

The original Painkiller was created in the 1970s by Daphne Henderson at the Soggy Dollar Bar at White Bay on the island of Jost Van Dyke in the British Virgin Islands. The authenticity of this claim is asserted by Edward Hamilton’s The Complete Guide to Rum — as it points to the Soggy Dollar Bar in the ’70s. The Pain killer is considered by some as a glorified Piña Colada.

The differences between the recipes for the Painkiller and the Piña Colada may appear to be slight, but the flavor difference is tremendous.

A classic Piña Colada is made with pineapple juice, coconut cream, and light rum. It is blended in a blender with ice to create a slushy frozen drink or heavily shaken with ice. The Painkiller has the addition of orange juice and is served over ice, so as not to dilute, and is also topped with grated nutmeg. The orange juice adds a tangy sweetness which works beautifully with the coconut and the pineapple. 

The other major difference here of course, is the RUM.  The traditional recipe calls for Pusser’s Rum, but use what you prefer.  There are many different recipes, all using different proportions of rum. Apparently the folklore here is that depending on how bad your pain is what determines how much rum!

There are so many great recipes out there for a Pain Killer, and none taste as good as when you are toasting in the sunshine, so here is an alternative recipe for Pain Killer Popsicles. 

Edward Hamilton’s Complete Guide to Rum

Edward Hamilton’s Complete Guide to Rum

The Salty Dollar, Jost Van Dyke

The Salty Dollar, Jost Van Dyke


PAIN KILLER POPSICLES

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Ingredients:

  •  8 ounces fresh pineapple peeled and cubed

  • 1 cup orange juice

  • 1/2 cup white rum divided

  • 1/3 cup plus 2 tablespoons unrefined cane sugar divided

  • 3 cups coconut milk

  • 1/2 cup toasted unsweetened flaked coconut

  • 4 oranges peel removed in one long strip with a vegetable peeler (avoiding the white pith)

  • 2 (3 inch) cinnamon sticks

PREPARATION

  1. Process pineapple in a blender then push through a fine mesh seive so you remove most of the pulp (this should yield about 1 cup of pineapple juice). Combine pineapple mixture, orange juice, remaining 1/4 cup of the rum, and 1 to 2 tablespoons of the sugar (depening on how sweet you want the mixture). Fill each popsicle mold 1/3 full with the pineapple-orange mixture then put in the freezer until just frozen, at least 45 minutes. Meanwhile, make the coconut layer. 

  2. Whisk together coconut milk, remaining 1/3 cup of the sugar, 1/2 cup of the toasted coconut, orange peel, and cinnamon sticks in a saucepan and bring to a simmer over medium-high heat, about 5 minutes. Remove from heat, and set aside to cool at room temperature and to let the flavors steep, at least 30 minutes. Once the mixture is cool, remove the cinnamon stick, (grated nutmeg gets lost so cinnamon sticks are a great alternative) and orange zest, and add the remaining 1/4 cup of rum to the coconut milk mix.

  3. Once the pineapple-orange layer is frozen fill the popsicle molds the rest of the way with the coconut mixture (toasted coconut, coconut milk, and all). Garnish the top of the popsicle mold (which is actually the bottom of the popsicle once it's unmolded) with some more toasted coconut. Freeze until fully frozen, at least 3 1/2 hours.  www.SaltandWind.com

FEBRUARY 2019