Piña coladas are to the Caribbean what white wine is to a Manhattan singles' bar. The whining of blenders concocting this drink is the back beat of almost every bar in the islands.
To make a blushing colada, a lovely drink that glows with a sunset-pink hue, simply add a splash of grenadine.
- ¾ cup crushed ice
- 1½ ounces dark rum
- ½ ounce brandy
- 4 ounces pineapple juice
- 2 ounces sweetened cream of coconut, such as Coco Lopez
- Grated nutmeg
- 1 pineapple spear
- 1 maraschino cherry
Put the ice into a blender. Add the remaining ingredients, and whirl until the mixture is frothy. Serve it in a tall 12-ounce glass, garnished with the pineapple and maraschino cherry.