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A man has cravings. What can I say? And sometimes they are irrational. A few days ago it was barely 20° outside but I wanted a pina colada. We were walking down the ethnic food aisle of the supermarket and there was the blue can of Coco Lopez. My hand darted out.

“Put it back,” my wife said. She said it like she meant it and when Suzi means something, well, I put it back.

A couple of days later, I was on my own for the afternoon so I did get that can of Coco Lopez. And I made the pina colada, waiting for the rush of pineapple flavor. It had been a long, long time. So long, that I was totally surprised. Yes, you put pineapple juice in but the drink tastes only of the coconut.

That can of Coco Lopez. Even I feel badly opening it up. It’s gray and glutinous. Usually half separated. I wonder how quickly that glue will take to cake on my arteries. Is it worth it?

Actually, it’s not worth and it’s not necessary. The secret is to use coconut-flavored rum. Now, I abhor all the shelves of flavored rum and vodkas in each liquor store. They are horrid. Ah, most of them are horrid. But the Absolut brands of vodka, especially the Mandarin, are superior [perfect for Cosmos]. And the distinguished line of Cruzan rums are good. The flavors are honest and bright. So, here’s how to make a delightful pina colada with no Coco Lopez

Oh, the proportions here can be varied to meet your preferences. And pineapple syrup? That recipe is found here.

Non-Evil Pina Colada

Yield: scale to your desire


  • 1 part Cruzan coconut rum
  • 1 part pineapple syrup
  • 1 part pineapple juice
  • Ice


Put the first three in a blender and pulse to combine. Then add ice to get the consistency you desire. I do find that if the drink sits for a bit, the liquid goes to the bottom of the glass under an icy layer. That’s what spoons are for.

Source: Brian O’Rourke

Photo Information: Canon T2i, EFS 60mm Macro Lens, F/5 for 1/13th second at ISO‑3200