BERRIES HAVE THE BEST MOUTHFEEL, the way you can feel each one individually in your mouth—like tapioca, or really well-cooked sushi rice. But people have lost some important berry vibe. These days everybody wants them to be sweet. I think they should be sour. That’s what I liked about saskatoons when I first encountered them in Newfoundland, where they call them serviceberries. I also like how the harvest window is so small. They’re not exactly rare. But commercially, you don’t see them that much. The last thing is that they’re really good for you—rich in anti-oxidants and very healthy. —J.C.
Hollywood legend Joan Crawford once described drinking a pina colada as “better than slapping Bette Davis in the face.”
While we can only imagine that pleasure, we do know that the intensely tropical combination of cream of coconut, pineapple, and rum was a stroke of pure genius on the part of bartender Ramon “Monchito” Marrero.
First served in 1954 at the Beachcombers Bar in Puerto Rico, National Pina Colada Day is the perfect excuse to recreate the original recipe:
CARIBE HILTON’S PIÑA COLADA RECIPE
2 ounces rum
1 ounce cream of coconut
1 ounce heavy cream
6 ounces fresh pineapple juice
1/2 cup crushed ice
Mix rum, cream of coconut, heavy cream and pineapple juice in a blender. Add ice and mix for 15 seconds. Serve in a 12-ounce glass and garnish with fresh pineapple and a cherry.
Some possible updates to the classic recipe include subbing cream of coconut with coconut milk or (for the calorie conscious) coconut water. Adding a dash of lime for burst of citrus. Or freezing your pina colada and serving as a granita for a grown-up dessert.
Your call on the umbrella.
Photo: Getty Images