Food & Drink
RECIPE: Republic’s (Spiked) Pineapple Coconut Cooler
by Lea Faminiano
[Photo from Bare Feet In The Kitchen]
I’ve already mentioned Republic before – in the seemingly endless sea of cheap Thai restaurants in New York City, it’s one of my favorites. The pad thai is great (and plentiful), and the crispy tofu with peanut sauce is addicting, but what many people go there for is the great happy hour and delicious drinks.
One drink on the menu, the Pineapple Coconut Cooler, isn’t alcoholic… but of course, you could make it so. A simple mix of pineapple, lime juice, coconut cream, and orange juice (it’s all listed for you on the menu), it’s very piña colada-esque, so naturally you’re going to want to add some rum. I know this kind of drink is usually reserved for the summertime, but with all the snow we’ve been getting out here in the Northeast recently… we can pretend, right?
I recreated this for a holiday party recently, and it was a huge hit, so this recipe is enough for a punch bowl.
Pineapple juice – 2 46 oz. cans
Orange juice – large carton, pulp-free
Coconut cream – we used 4 15 oz. cans of Coco Lopez Cream of Coconut
Lime juice – about 6 small limes
Rum – adjust accordingly to your taste
Simple – mix all in a large punch bowl, pour into glasses with ice, garnish with lime, serve and enjoy!