A Twist on the Piña Colada
Here in Texas, summer is in full swing and the temperatures are rising. It’s June, which means it is national iced tea month, and what better way to celebrate than to make yourself a smooth cold brew of delicious iced tea. With the launch of 4 new teas this summer we wanted to take the time to highlight at least one of the delicious flavors you’ll find.
This hibiscus and fruit tisane is a combination of the classic piña colada and the tart and sweet flavors of hibiscus, cherry, and kiwi. With a smooth coconut undertone, a slight tart hibiscus and cranberry bite, and subtle sour cherry sweetness, this flavorful infusion adds to the fun of summer.
The History of Piña Colada
People often ask about the origin story of the piña colada cocktail. Is it from Hawaii, Mexico, or somewhere in the tropics. Well, as legend has it, Roberto Cofresí most famously referred to as El Pirata Cofresí is credited with the creation. As the story goes, the legendary, swashbuckling Caribbean Pirate gave his crew of scalawags a cocktail of coconut, pineapple, and white rum to lift their spirits so to speak. We tend to like this origin story, but it seems that it may be of legend only.
Various hotels, restaurants, and bartenders have tried to claim credit for the cocktail throughout the 50s and 60s. In 1978, it was Puerto Rico that proclaimed the concoction as its official drink. So, there you have it. It was Puerto Rico. And, to be honest, we really don’t care. We just love the tropical combination of flavors, which is why we decided to make a non-alcoholic, fruity, hibiscus infusion out of it.
From Cocktail to Tisane
Piña colada means “strained pineapple” referring to the pineapple juice used in the famous cocktail. When we use the terminology piña colada in our infusions, we are referring to the combination of two ingredients including pineapple and coconut. Our Cherry Kiwi Colada Hibiscus is an infusion of many different dried fruits & flowers including apple, cherry, kiwi, hibiscus, cranberry, rose hips, pineapple, and coconut, as well as some additional fruit flavoring.
This twist on the piña colada flavors with the addition of cherry and kiwi makes for a refreshing and flavorful experience especially when cold-brewed and poured over ice.
The Cold Brew Method
There are two different methods for making an iced tea, but our favorite has to be the cold brew. It contributes to a new, sweeter, and smoother experience. It also is pretty hard to mess up. With some good quality tea, some good quality water, and a bit of time, you’ll have an enjoyable pitcher of iced tea.
First, place 6 tbsp. or more of tea in a pitcher
Second, add 4 cups of cold water
Third, cover and place in the fridge for up to 24 hrs.
Fourth, strain over ice and enjoy!
Enjoying Colada All Summer Long
If you’re anything like us, you like to have a pitcher of iced tea available all summer long. With delicious fruit tisanes like the Cherry Kiwi Colada and our Caribbean Colada Rooibos, you’ll get the tropical, exotic flavors you love without having to be in Puerto Rico.