Drinkies: Bamango Colada

The most recent Supper Club celebrated Puerto Rican cuisine. Especially noteworthy was the cocktail created by my own dear partner and bar chef extraordinaire, Ilise.

Did you know that the Piña colada was invented in Puerto Rico? Sí, es verdad. But mastering the perfect Piña colada wasn’t enough for Ilise, no, she had a quest to make it even more tropical, fruitier, and yes, more booze-tastic.

Speaking of which, did you know that Puerto Rico is the world's leading rum producer? In that spirit (get it?) Ilise used 4 different kinds of rum in this recipe. The recipe will be delicious whatever kind of rum you use, so don’t worry about buying something special. But if you have a variety (or can borrow from a friend) give this a try – you won’t be sorry. Go big or go home, you know? Actually, you can just go to the next page for the recipe and pictures.

(Source for Puerto Rico factoids: ToPuertoRico.org)

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Before we go further I’m afraid I have to inflict this musical number upon you, so apologies in advance. There really is no alternative, much as I would like to spare you (and me, especially me) the saccharine stylings of the only song that could possibly accompany this drink and this recipe. I despise this song with the burning heat of 151-proof rum incinerating its way down my throat, but nevertheless hereby present to you … The Pina Colada Song. 

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Click on the photos above to enlarge them and read the captions.

Bamango Colada
Recipe by Ilise Goldberg

Printable Recipe- Bamango Colada
File Size:	587 kb
File Type:	pdf

Download File

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Makes 5-6 servings

INGREDIENTS:

• 3 ½ ounces Meyers Rum 
  
• 2 ½ ounces Coconut Rum
  
• 2 ½ ounces Banana Rum
  
• 1 ½ ounces Bacardi Dark Rum (if you don’t have it just use additional Meyers rum)
  
• 6 ounces Pineapple Mango Simple Syrup (see below)
  
• 4 ounces Coconut Milk
  
• 1 ½ ounces Lime Juice
  
• 2 Bananas
  
• Bamango Colada Ice Cubes (see below)
  
• Ice Cubes
  

DIRECTIONS:

• Combine all ingredients except ice cubes in a blender and mix until well blended.  
  

• Next add the ice to the blender – about a 2:1 ration of Bamango Colada ice cubes to regular ice cubes – and blend until you reach your desired consistency.  
  

• Pour into a glass and garnish with fruit, a maraschino cherry and of course an umbrella and straw.
  

Pineapple Mango Simple Syrup 

• Half of (1) Pineapple – peeled and cut in cubes
  
• 2-3 Mangos – peeled and cut in cubes
  
• 1 Cup of Water
  
• ½ Cup of Sugar
  

• Combine the water and sugar in a pan over high heat until the sugar dissolves.  
  

•  Add the pineapple and mango chunks and bring to a boil. Reduce the heat to low, and let it simmer for 15 minutes. 
  

• Once the fruit is nice and tender use a potato masher and mash the fruit to release as much juice as possible.  
  

• Remove the mixture from heat and allow it to cool completely. 
• Strain the syrup into a container and store it for up to two weeks in the refrigerator.  If making far in advance the simple syrup freezes well.

Bamango Colada Ice Cubes

• 3 ½ ounces Meyers Rum 
  
• 2 ½ ounces Coconut Rum
  
• 2 ½ ounces Banana Rum
  
• 1 ½ ounces Bacardi Dark Rum (if you don’t have it just use additional Meyers rum)
  
• 6 ounces Pineapple Mango Simple Syrup
  
• 4 ounces Coconut Milk
  
• 1 ½ ounces Lime Juice
  
• 2 Bananas
  
• Ice Cubes
  

Combine all ingredients except ice cubes in a blender and mix until well blended.  Add about 6-8 ice cubes and blend.  Pour into ice cube trays and freeze for later use.

Cheers! I hope you all have a wonderful weekend -- and Happy Independence Day if you're in the States!