Growing ride outside the door of the Cabina at Casa Pura Vida

An incredibly refreshing beverage, Costa Rica style. Yes, it really is just this simple. I promise you won’t be disappointed. Pineapples are in season right now – choose one that is predominantly yellow and that has a sweet fragrance. This is a great way to get a very full serving of fruit. A good sized pineapple will make drinks (or cocktails) for four.

1/2  Pineapple, peeled and cored and cut into chunks

1/2 cup of water (or more… just enough to get the blender going)

1/2 tray of ice cubes

Quality rum, to taste (optional)

Throw everything in the blender together. It might take a second for things to start moving… be patient. Blend until there is a little froth at the top of the liquid. Save the second half of the pineapple for later in the evening – you’re going to want a second batch. Speaking of later in the evening, if you add a jigger of good rum, you’ve made yourself a beautiful, fresh daquiri. A little splash of sunshine is just what we need in the dark of winter.

Hi again, dear readers, and welcome to our first Tuesday edition. On Tuesdays the column will have a more local feel (local is the Piedmont of North Carolina, FYI), and we will also feature our Monthly specials – starting today with the cocktail of the month.

I know you’re all familiar with the Bloody Mary – vodka mixed with a spicy tomato juice, served over ice with a stalk of celery. But how many of you have heard of the Bloody Canadian?

OK, so it’s really called a Caesar. But it’s Halloween, and I’m trying to be thematic. And to those of you who scoff at the notion of a Bloody Canadian, I’d like to invite you to a hockey game. Hoser.

The recipe for a Caesar is basically the same as that for a Bloody Mary, with one major exception: In place of tomato juice, you use ‘Clamato’ juice – which is just what it sounds like: tomato and clam juices, together. This is recently available in our area grocery stores, much to my glee. To make the Bloody Canadian, I an incorporating one further change, introduced to me during my recent trip through the Minnesota airport. You may remember that I enjoyed a couple of Bloody Marys at the Northern Lights Grill – well it turns out the regional garnishment there is a large, pimiento-stuffed green olive. Ah, the smell of the briny olive overtop the tomato and spices…Heavenly. And thus, a new cocktail is born:

Bloody Canadian

Stir over ice. Garnish with a lime wedge and a couple of large stuffed olives. It’s nice to moisten the rim with a little lemon or lime juice and salt it, if you’re feeling luxurious (and not too concerned about your blood pressure). This is a great cocktail to serve with a steak dinner…but truthfully it’s at its most decadent with weekend brunch, next to eggs and toast. Bloody Good.

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