One of Guyana’s hidden gems is their Rum. We’ve been in country for little under 7 months, and the first time we had Guyanese Rum was our first night here. I fell in love. Several times I have said that I appreciate alcohol in all its forms. From the fermented goodness that is beer (so much so as to brew it back home) to the grape-wonders of wine (thinking of learning how to make it) to the warmth and fruity flavours of spiced spirits (or any spirits for that matter from Gin to Rum to Whiskey). However, there isn’t much variety here and one can only mix so many things with Rum, but on one blessed Friday night the Linden 4 were sitting around after a wondrous meal and a thought occurred: What’s in a Pina Colada? Being Bartender back home I said "Primarily coconut milk, pineapple juice and rum." Wait? What things does Guyana have no lack of? That’s right Pineapples, Coconuts, and Rum—let’s make some Pina Colada’s from scratch!
Pineapple
Coconut
Rum
Sugar
(Passion Fruit)
Peel and cube a pineapple and place in blender with some sugar. Blend it up until it has a liquid consistency. (if you have passion fruit, peel it, cut it and de-seed it and blend that too). Set aside.
Crack open a coconut and grate/cut out the “meat.” Place the meat in the blender with some water and blend it up fairly fine. Strain out the chunks of coconut from the blender set aside.
You can either put some rum in a glass with some ice and pour equal parts of the pineapple juice and coconut milk and stir.
Or you can place some coconut milk and pineapple juice in a blender with some rum and maybe some ice and blend it up.
Serve.
The pineapple juice and coconut milk
The pineapple juice and coconut milk
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