Comments on: I have found a truly wonderful proof…

By: c

Sun, 15 May 2005 21:45:32 +0000

I’ll try the Chaokoh next time, now that the Thai Kitchen is gone. Last night’s round of Piña Coladas was, I think, a bit closer to the truth … didn’t use any juice, but rather pureed some sizable chunks of pineapple. Didn’t bother to measure their volume, though. Perhaps tonight I’ll nail it. There’s still some fresh pineapple left — it’s hard to consume a 5 lb. fruit in one evening.

I thought last night’s needed more coconut, while Abby thought it could’ve used more pineapple — this might be taken as a sign that the ratio was perfect, but I’m holding out for more in the way of the coconutty.

By: abby

abby — Sat, 14 May 2005 18:37:39 +0000

Perhaps experiment with other coconut milks. We have Chaokoh lying around. It's recommended for curries by Kasma and it has figured in coconutty-tasty Haupias in the past. The link also shares some coconut milk shopping tips for making certain the milk is not too watery. I, too, think the fresh pineapple made a big difference.

By: c

Fri, 13 May 2005 05:59:01 +0000

Tried again this evening, though still without fresh pineapple. Not bad…

1 cup crushed ice
4 oz. Coconut Milk
4 oz. Pineapple Juice
3 oz. Light Rum (Bacardi)
2 pinches ground clove
1 pinch ground cinnamon
1 pinch ground allspice
7-8 dashes Angostura Bitters
1 1/2 tsp bar sugar

I’d hoped that by omitting the dark rum I’d achieve something closer to the expected driven-snow color of the standard Piña Colada, but the brown spices still yield something resembling a soy-milkshake. It’s better without the orgeat, and halving the ice content is a good thing. Still, the spices are producing something a bit too Christmassy. If I had to name the above, it would be a Bahamian Boxing Day. I blame the allspice. I’m sore-tempted to try an egg-white in the next attempt, though it seems quite improper for this drink.