#226 Cocktail: Piña Colada

   The name piña colada literally means "strained pineapple", a reference to the freshly pressed and strained pineapple juice used in the drink's preparation
   The earliest known story states that in the 19th century, Puerto Rican pirate Roberto Cofresí, to boost his crew's morale, gave them a beverage or cocktail that contained coconut, pineapple and white rum. This was what would be later known as the famous piña colada. With his death in 1825, the recipe for the piña colada was lost.
    Ramón "Monchito" Marrero claims to have created the Piña Colada in 1954, when a bartender at the Caribe Hilton. After three months of experimentation, Mr. Marrero finally settled upon the recipe for the Piña Colada, which he felt captured the true nature and essence of Puerto Rico. He continued to serve the drink at the Caribe Hilton for 35 years after its creation and was finally rewarded for his efforts in 1978 when Puerto Rico officially proclaimed the cocktail its national drink.
    Caribe Hilton possesses two proclamations that state the hotel is the "Birthplace of the Piña Colada". One proclamation was given by Puerto Rico Governor Sila M. Calderón in 2000, and the other was given in 2014 by Governor Alejandro García Padilla as part of the Piña Colada 60th Anniversary celebrations.
    The remodeled Caribe Hilton Bar, Caribar Rums & Light Bites, provides a new menu reflecting the Evolution of the Piña Colada, including a contemporary version: the Clear Colada.
    Barrachina, a restaurant in Puerto Rico, also claims to be the birthplace of the piña colada

2 ounces dark rum

2 ounces coconut cream

1 1/2 ounce pineapple juice

#225 Cocktail: Phoebe Snow

    Well, for this cocktail, I will let master Gaz Regan do the explanations: " A curveball in the French-Italian family, since it calls for Dubonnet rather than sweet vermouth, but a great drink nevertheless. You'll be tempted to think that this one was named for the singer, probably best known for her 1974 hit "Poetry Man", but actually both the drink and the singer borrowed their names from a fiction character, first seen circa 1900, who always dressed in a white spotless dress and gloves to promote the Lackawanna railroad trains' use of anthracite."
     All I can say is that the cocktail has a beautiful color and be careful with the absinthe, cause the drink is already strong from the brandy and the dubonnet.

2 ounces brandy

1 ounces Dubonnet 

Absinthe to taste