Mango Coladas and Guava Coladas

I have the best job.  One of my clients is a restaurateur who is a great guy and indulges my fantasies of being in the restaurant business.  I’m very fortunate that he lets me help out with menus, meal descriptions and ideas and most recently cocktails! I had an idea about creating some signature cocktails and offered to suffer through some experimentation.  He indulged me even further by supplying the rum! Here’s what we did:

Invite some friends over, buy a bunch of different nectars, frozen pulps and fruit for your “experiment”.  Get the necessary ingredients for a basic pina colada.

Here’s the recipe on the can of Coco Lopez – why mess with perfection, right?

• 4 oz Coco Lopez Cream of Coconut
• 4 oz pineapple juice
• 3 oz. white rum (spiced would be great – but we had white. =)
• 2 cups of ice

Blend thoroughly.

So – we tried quite a few different things, but in the end, we were only in love with two of them. Variation number one was to add three oz. of guava nectar to the basic recipe.

This was really good. We garnished them with a little papaya and pineapple.  There was just a hint of something different, not a drastic change to the colada, but really yummy.

Then we tried a bunch of others… We added:

• Frozen Guanabana (soursop) pulp with and without banana – no one liked it.
• Apricot nectar.  No.  Just. No.  Big mistake.
• Fresh papaya – meh.  Not a favorite, didn’t add much to the flavor.
• Fresh pineapple.  Delicious, I didn’t include it here because everyone has already tried that, no?

But then.

Mango Pulp. Frozen Mango Pulp that I bought in Publix for about a dollar. We added about 4 oz. of that to the basic recipe and it was off the hook.  Seriously, I couldn’t decide if it was a drink or dessert.  It was very sweet, but extremely delicious. Really. Beautifully delicious.

At this point the bottle of rum was mostly gone so we took a nap.  Seriously.  Have I mentioned how much I love my work?

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