To find the best pina colada on Florida’s Space Coast!
A bit of background info: The pina colada was created in Puerto Rico in 1954. Don Ramon “Monchito” Marrero, who at the time was a bartender at the Caribe Hilton Hotel, came up with the ingenious idea of mixing rum, pineapple juice, coconut cream and ice in a blender to concoct what was to become the island’s favorite drink.
After watching an episode on the Travel Channel whereby Samantha Brown samples homemade Italian limoncello, I had to buy a bottle when I was on an MSC cruise (the Italian cruise line). Carefully, I wrapped it in my suitcase and brought it home unscathed. Immediately the bottle was placed in my freezer and later that evening I tried my first limoncello shot. This was an authentic limoncello, no yellow food coloring or added flavor and it was wonderful; a sweet, lemony taste without any bitterness or alcohol-y aftertaste.
Between sharing with friends and family, that first bottle of limoncello lasted only about two weeks. I’ve since purchased it at my local liquor stores, but usually there is food coloring added, which I would rather not have in my drinks.
My daughter stopped by my house the other day and, after rummaging through my liquor cabinet and freezer said, “Mom, let’s make a limoncello martini, the recipe is on the bottle.” Sounding like an interesting concept, we took out the usual supplies: shaker, stirrer (just in case), shot measurer and two straight-up glasses. The recipe called for equal parts limoncello and vodka. In went the ingredients, a nice shake, pour and taste. For me, it was too syrup-y sweet and my connoisseur co-bartender agreed. We poured the contents back into the shaker and carefully measured enough vodka to make it a 2:1 formula. This time I stirred the drink just to use my new stirring spoon and strained the martini back into the glasses. This seemed to do the trick.
Next time I make a limoncello martini, I’ll try a 2 1/2 :1 ratio. I am not a fan of a really sweet drink and I think this might be a perfect combination. Be sure to float a very thin slice of lemon on the top as well as a curlicue lemon twist on the rim.
Now I’m on a mission to create my own of limoncello, using organic lemons, either vodka or Everclear and a simple sugar syrup. I’ll keep you posted on my progress.
It must be the axis of the earth or sunspots or something like that. One entire day without a decent internet connection and “Blam!” my world comes to a veritable standstill. By four in the afternoon (almost Martini time) the cigarette-smelling cable guy arrived and realigned the solar system so that my internet was once again functioning as it should.
The chicken soup that gently simmered for over an hour yesterday was taken over to my friend’s house, along with eight matzo balls, three sliced carrots and several un-neatly diced boiled chicken breasts. I hope he and his wife enjoy it as much as I enjoyed making it for them. Isn’t that how you should feel when you do something for friends? I hope so.
I also hope that someone finds this blog. Yoo-hoo…anyone? If someone finds it, what in the world would they comment about? Hm. I need to do something catchy so that if someone lands here, well…at least they’d have a reason to leave their two cents.