June 29, 2023 • 33 mins
This smooth, bright cocktail is a tropical time machine no matter how you mix it. Anney and Lauren dip into the history and culture behind the piña colada.
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Speaker 1 (00:09):
Hello, and welcome to Savor production of iHeartRadio.
Speaker 2 (00:11):
I'm Annie Reese and I'm more in Vocal Bam and
today we have an episode for you about Pinia kolados.
Speaker 1 (00:16):
Yes, oh my gosh, oh, I feel so sorry for
your Laura.
Speaker 2 (00:21):
Oh yeah, yeah, I shouldn't have pineapples. Shouldn't have pineapples
so I can have other klados. I could have fruit
mixed with other frozen drinks in various capacities.
Speaker 1 (00:32):
Not the same. That's something. It's something though, as always
with these drink responsibly of course. Yes, of course, I
believe I've told this story before. I love penia colados.
I have had one long time because I definitely like
I liked sweeter cocktails when I was younger. I sort
(00:55):
of migrated away when I'm on like a good beach.
I think the last time I had one, I was
on a beach. Yeah.
Speaker 2 (01:00):
Yeah, that's one of those ideal good beach side bars.
Speaker 1 (01:04):
Yeah.
Speaker 2 (01:05):
A little bit trashy, a little bit delicious.
Speaker 1 (01:07):
Yes, yes, but you know what you're gidding and you're
happy about it. Oh yeah. But my first experience with
the pina colada actually was a non alcoholic pinicolata because
in the town I grew up in, which is a
very small town, they have this huge touristy festival called
gold Rush in October, and it's like the whole thing.
(01:29):
It's the whole thing. If you've you've grown up in
a small town, you know what I'm talking about. But
like everyone knows it's coming. Everyone's complaining about parking and tourists,
but at the same time you want it to happen
because you need the money. It's a small town.
Speaker 2 (01:42):
Yeah.
Speaker 1 (01:42):
Anyway, I really liked it, but my parents hated it.
But I was in marching band, so that was my way.
I was able to get there. But there was this
stand because essentially it's like it's celebrating the discovery of
gold or Dahlanago and it's just like a bunch of
(02:04):
benders set up tents and they sell their wares. There's
like really probably not great amusement rise, the kind that
you get on and you're like, oh, dear.
Speaker 2 (02:13):
Like oh taking my life in my hands on you.
Speaker 1 (02:16):
Yeah, there's like some creaking that really shouldn't be happening.
And then there's a lot of like food stands and
drink stands, and I loved There was one where they
made pina coladas. I'm pretty sure they were all non alcoholic,
but anyway, I couldn't have gotten it. I wouldn't have
gotten one, and I couldn't have but I'm pretty sure
(02:36):
they didn't sell an alcoholic version. But you would know
that because the stands moved every year. Is it got
bigger and bigger, and you would just follow the sight
of people with those like big tourist cups, you know,
like the chips, Yeah, and I'd be like, oh, they're near. Yeah,
(02:58):
you could get them in a very cheap fake coconut thing,
which I didn't, but I liked the big tube. I
liked it was like a status symbol as a middle schooler,
like I got this, and then you'd get the sugarne ache.
But it was delicious.
Speaker 2 (03:15):
Yeah, yeah, I think I not at festivals, but definitely
like one of the few places that was open past
like nine o'clock on a weekend in the town where
I was growing up. The suburb in South Florida where
I was growing up was a TGI Fridays, and so
for sure there was a phase where my like middle
school to high school friends and I would go and
(03:38):
take up an obnoxiously large table, and probably the waiters
hated us, and the like the fancy thing that we
would order would be like because that was like the
era of all of these blended drinks, and so we
would get like a virgin mud slide or like a
virgin Pina colotter or something like that, and it would
be we would feel a very grown up and a
(03:58):
very fancy.
Speaker 1 (04:00):
I'm sure you were. I'm sure you yeah. I remember
just asking for it. I was like, I'll have the
pina colada, please, here's my money. I did have a
feeling with it. You can see our past cocktail episodes.
(04:21):
I feel like we've done several things adjacent.
Speaker 2 (04:23):
Yeah, definitely dakery and my tie, Yeah yeah.
Speaker 1 (04:28):
Yeah, also pineapple the Redux.
Speaker 2 (04:32):
Sure for more on that.
Speaker 1 (04:35):
But I suppose that brings us to our question.
Speaker 2 (04:37):
I suppose it does.
Speaker 1 (04:39):
The pina colata.
Speaker 2 (04:43):
What is it? Oh? Well, the pina colata is a
type of cocktail that can be made in a number
of ways, but you're generally looking at a mix of
pineapple juice, rum, some kind of coconut element, and maybe
a tart element and or sweetener served over ice, often
blended ice, and they can be made more juicy or
(05:06):
more creamy, depending on the ingredients you use, but the
result is going to be like a sweet tart, bright, smooth,
cold drink that that feels like it was made for
sipping beachside, which it probably was. The vibe is like
indulgent and kind of retro. It's like a It's like
the beach without the sand. It's just this lovely, idealized
(05:30):
thing that you don't have to think too hard about.
Speaker 1 (05:35):
It is lovely. It's just so refreshing good Chris, Apple,
pineapple and coconut are like two of my favorite fruits.
I don't know what coconut.
Speaker 2 (05:47):
Is Coconut episode forthcoming. I very nearly suggested it immediately
after suggesting this one, but we're gonna give it a
little bit of space. Yeah yeah, yeah, yeah, this is
why I've been putting it off all right. Anyway, Okay,
like I said, you can achieve this vibe in a
number of different ways. The classic is white rum, fresh
(06:10):
pineapple juice, fresh lime juice, and cream of coconut. And
let's talk about those ingredients for just a second before
we start on the riffs. Okay, So, like a good
white rum is gonna taste clean and maybe a little
burnt sugary, like like toffee almost or molasses, which makes
sense because it's made from molasses, maybe a little bit
(06:31):
spicy or floral. Fresh pineapple is bright and fruity and
floral and sweet.
Speaker 1 (06:36):
Tart.
Speaker 2 (06:37):
Lime, of course, is tart and citrusy or even kind
of piny sometimes, and cream of coconut is a specific
product that has not seen a coconut in like a
very long time. This is a specific manufactured product that
you are not opening a coconut in order to obtain.
It's made with a sweetened, thickened coconut milk that has
(06:57):
been canned as this sort of goo. And it's like
really easily mixable because it contains so much sugar and
other emulsifiers. It's like the nacho cheese of the coconut world. Okay,
the same way the processed cheese melt's real easy. Cream
of coconut blends real easy. So it lets you take
(07:20):
the flavors of an ingredient like coconut milk which does
not necessarily want to play nice with alcohol or acidic
elements like lime or pineapple juice, and easily add it
to a cocktail that contains those things. However, humans enjoy
a challenge, so sometimes pinuclatas are made with canned or
(07:40):
fresh coconut milk or other creamy elements like cream like
dairy cream or sweet and condensed milk, which is also
very blendable. But the name the name pina colada means
pineapple strained like strained pineapple, so there are totally out there.
They do not use any cream or coconut, perhaps most
(08:03):
famously or commonly the Cuban version, which is pineapple juice,
lime juice, rum, and sugar syrup mixed and then usually
over cubed ice. On the flip side, though, and ironically,
I guess a kalata has colloquially come to mean any creamy,
fruity blended drink, so you might have a banana or
(08:26):
strawberry colada made with those fruits plus cream or coconut
aw yeah, and so cream aside. Aside, you can also
make the drink with different RUMs or other sugarcane liquors
like a rum, agricole or cashassa to bring in different flavors.
(08:47):
You can make it without rum at all. If you
don't want a drink today, you can use canned pineapple
juice or frozen pineapple chunks instead of a fresh pressed pineapple.
To taste, people add simple syrup to sweet. But there
are like all kinds of riffs coconut sorbet in there.
Maybe use a pineapple rum or pineapple liqueur. People put
(09:08):
champagne in it.
Speaker 1 (09:11):
Right the store today, I could have all right, well,
there's still time for next time, for next time.
Speaker 2 (09:22):
Yeah yeah. And also, of course pina colata is a
flavor now and you can get everything from like candles
to to beer with creamy pineapple scents or flavors to them.
And that last one destination. Unknown Beer Company makes a
brew called Science of selling Pina Coladas and it's brewed
(09:42):
with pineapple, coconut, vanilla, and lactose.
Speaker 1 (09:45):
So I like the name.
Speaker 2 (09:47):
I mean right right, It doesn't sound like something I
would personally enjoy drinking, but but I appreciate that other
people appreciate it.
Speaker 1 (09:55):
Yeah, yeah, I feel like I had a pina colada chapstick.
Speaker 2 (10:00):
Oh I was growing Yeah, probably probably probably.
Speaker 1 (10:04):
Well what about the nutrition.
Speaker 2 (10:07):
Drink responsibly? Yeah, it can be a little bit heavy
on the caloric side due to depending on how you
make it, due to a inclusion of fats and sugars.
But you know, so like if it's a treat, treats
are nice.
Speaker 1 (10:23):
Treats are nice, and we do like them because we
have some numbers for here we do.
Speaker 2 (10:29):
Okay, first of all, all right, so this is a
cocktail that comes originally from Puerto Rico, and rum is
a major business there, worth some three hundred million dollars
a year. Also, about seventy percent of the rum that's
consumed in the United States does come from Puerto Rico.
There is a tax refund program that helps support this.
(10:50):
But yeah, like the Cardi is there as well as
don Q. A bunch of smaller distilleries have popped up recently,
and there is a Peanut a lot of festival every
July in Old San Juan, with specially price drinks and
desserts inspired by the cocktail on offer at like local
bars and restaurants all over the area, plus live music
(11:11):
and art markets. There's also a festival like Festival Pina
Colada in Cuba in March to April, but it's primarily
a music festival and like gets really nerdy and cool,
I write in let me know about it. And there
is one in Northwich in the UK, which is the
(11:35):
birthplace of Rubert Holmes, the creator of what is often
called the Pina Kalata song. That happens every August. They
have like street games and dancing parades and I think
salsa lessons and like music and local establishments all offer
(11:56):
their takes on the cocktail.
Speaker 1 (11:58):
Oh my gosh. Again if anyone's been listeners.
Speaker 2 (12:01):
Oh yes, yes, I understand that that Holmes does make
an appearance some years.
Speaker 1 (12:08):
Oh right, okay, that's interesting. We're going to talk about
it a little bit. Yeah.
Speaker 3 (12:16):
Yeah.
Speaker 2 (12:19):
A couple places have non officially promoted their largest ever
pina coladas, both that I could find in twenty seventeen.
Like it was just a zeitgeist that is in the
zeitgeist that year, I guess. But uh, okay, So New
York City had one that was about one hundred and
forty gallons and London had one that was about five
(12:41):
hundred and ten leaders, which are like basically the same amount,
and both are based on the capacity of cement mixers,
which is what was being used to mix the cocktail.
I assume that there was some kind of specialty cement
mixer per curement involved.
Speaker 1 (13:03):
I need a specialty submit mixer. Why pinia? All right, okay,
here you go. No further question should I just said so? Yeah?
Speaker 2 (13:18):
Okay, And as of spring summer of twenty twenty two,
the Pina Colata was the ninth most popularly ordered cocktail
in the United States and the third most popular in
the UK. Right. In the States, the Pinia Colato was
(13:39):
the biggest gainer year over year, with an eighty seven
percent increase in orders, taking it to that ninth place
from seventeenth.
Speaker 1 (13:49):
Wow, it's on a winning streak. It's on me, up and.
Speaker 2 (13:54):
Up, absolutely apparently, right.
Speaker 1 (13:57):
Yeah, but the history has been kind of a up
and down.
Speaker 2 (14:02):
Yeah, yeah, yeah, And we are going to get into
that as soon as we get back from a quick break.
For a word from our sponsors.
Speaker 3 (14:16):
They we're back, Thank you sponsored, Yes, thank you.
Speaker 1 (14:19):
So if you've listened to any of our cocktail hours,
then you know without me having to tell you, but
I will. The history of the Pina Colada is hotly contested.
Speaker 2 (14:30):
Oh yeah.
Speaker 1 (14:32):
Many sources pointed out that probably people have been mixing
a drink similar to this since they figured out how
to distill rum and got their hands on pineapple again.
And I do agree like this just makes sense in
a lot of cases. Yeah, yeah, that a lot of
people were doing it. Some say the cocktail goes back
to the eighteen hundreds and a pirate who used the
(14:52):
drink to boost heraw, but most sources do yes, trace
its origins to Portori Go.
Speaker 2 (15:01):
So let us talk about how all of these elements
got to there, all right, So conquistadors introduced sugar cane
to Puerto Rico during like the very first waves of
Spanish colonization in the early fifteen hundreds, possibly even like
the late fourteen hundreds. In fifteen twenty three, the first
cane processing plant was built sugar cane processing, and by
(15:23):
the end of the sixteen hundreds, sugar was one of
the colony's main economic products, and rum was possibly being
produced as well. Also, just want to put it in here,
a lot of enslavement and suffering was involved in all
of this, of both the native Chino people and of
(15:43):
Africans who were brought to the island. Pineapple is native
to the island, or at the very least it was
already being cultivated there pre colonization. Coconut trees, meanwhile, which
are native to the islands of Southeast Asia were being
planted there by the fifteen forties, probably from introduction by
(16:03):
Spanish or Portuguese traders. Again whole nother episode, I'm intimidated
by it, then skipping way ahead. Americans took control from
the Spanish in eighteen ninety eight, and in nineteen seventeen
Puerto Rico became a US territory and then later a
(16:23):
commonwealth after the World Wars. In the nineteen forties, airlines
American Airlines started providing service to the island, and gambling
was legalized, and at Hilton became the first big hotel
chain to open a resort on the island, the Caribe
I'm guessing Caribe Hilton Hotel. It was this like really
(16:45):
luxurious destination vacation with the benefit of being a US commonwealth,
you know, like you don't need a passport right and
all of this at the stage for like a lot
of mainland American tourism to the island during that post
war economic boom. Also, tiki bar culture was really booming
(17:05):
in the post war era, you can say my Thai
episode specifically for a lot on that and this business
group called the Puerto Rico Industrial Development company had started
heavily promoting the island's sugarcane and rum industry, including creating
a set of like rum production standards all right, and
(17:26):
the first industrial cream of coconut brand, Coco Lopez, developed
right around the same time thanks to a grant from
the government of Puerto Rico. A lot of this actually happened,
specifically in nineteen forty eight, big big year for the
Pinickalata or for the for the building blocks of the Pinakalata.
Speaker 1 (17:45):
I should say, yes, okay, so we've got our building blocks,
yeah yeah, yeah, all right, Well how did we get
this drink? Again? A lot of different stories, many specifically
credit it to San Juan and a bartender, Ramon Monchito
Marero Perez at the Carabe Hilton's Beach Comber Bar in
(18:06):
nineteen fifty four or nineteen fifty two. So story goes
he blended up rum, cream of coconut and pineapple juice
maybe amongst other things, and that people loved it. The
story goes that he personally served the drink for the
next thirty five years. And going back to what you said, Lauren,
it makes sense if people are like traveling here, vacationing
(18:29):
here at this hotel, in specific that it did kind
of get that vibe of this like relaxing, I'm on vacation. Yeah, yeah, drink.
Many sources claim that he spent three months perfecting the recipe,
and Joan Crawford once said of it that it was
quote better than slapping Betty Davis in the face. Well,
(18:53):
that's one way to describe.
Speaker 2 (18:55):
It's for the most Joan Crawford quote I've ever heard
in my life.
Speaker 1 (19:00):
You don't even have to know much about her to
really get a lot from that. Heck and the heck
all right, And a part of this whole thing was
that he allegedly made this drink with the newly available
Coco Lopez cream of Coconut, and that maybe a coconut
shortage was a factor and an impetus for this drink.
Speaker 2 (19:23):
Sure.
Speaker 3 (19:23):
Sure.
Speaker 1 (19:25):
However, of course, he was not the only one that
claimed to have made the pinacolata the first pinic coolata.
A fellow who worked at the same establishment named Ricardo
Garcia sometimes gets credit too, and another guy named Ramon
portas Mingut claims he invented it in nineteen sixty three
(19:45):
at a restaurant in Old San Juan. The restaurant even
has a plaque up to commemorate it.
Speaker 3 (19:51):
Yeah.
Speaker 2 (19:51):
Yeah, the Bata China. I'm not sure how to say
that out loud, but yes, that is the name of
the restaurant.
Speaker 1 (20:00):
Yes, it is. From what I understand, it's still there.
On top of all of this, there is a nineteen
twenty two recipe out of Cuba that was pretty close
to the pinic coolata, minus the coconut, and it was
shaken instead of blended. Many also like to point out
Cuba bassed Bacardi rum is typically used in Pina colatas,
(20:22):
though the company opened a distillery in Puerto Rico in
nineteen thirty seven. But as you said, there's the kind
of Cuban pin colata.
Speaker 2 (20:32):
Yeah, Cuban version now, yep, yeah.
Speaker 1 (20:34):
Uh huh. One theory is that this cocktail was born
in part from a similar drink, yes, the Coca loco
that was served in these hollowed out coconut shells, and
then once pineapple juice got added in there pinicolata. There's
another theory that all of these are somewhat true, that
(20:55):
maybe especially the first two people I mentioned, maybe that
were working the same establishment. Maybe they ripped off each
other in their cocktails, added to them, refined to them.
Maybe it was an issue of when this drink officially
got the name, because it didn't start showing up in
cocktail books in this understanding of the pina colada that
(21:17):
were largely talking about until the nineteen sixties. Oh yeah, yeah, yeah,
I believe that that recipe. Though out of Cuba it
was called pina colada, it just didn't have the coconut.
Speaker 2 (21:27):
The coconut right totally.
Speaker 1 (21:30):
In nineteen seventy eight, the pinacolada was declared the official
drink of Puerto Rico and then Yes Escapes the pina
Colada song by Rupert Holmes came out in nineteen seventy nine,
but apparently he felt it detracted from his more serious work.
And I will tell you that song has been stuck
(21:51):
in my head since we have been doing this.
Speaker 2 (21:54):
Yeah hard, same hard, same, So thanks Rupert Holmes, that.
Speaker 1 (22:01):
Thanks Ruper Hopes. Also, it was one of those songs
where I just would like hummet and then when I
listened to the lyrics, I was like, wait, they're both
cheating on each other. It works out well in the end,
but they're both you know, that's what it's about. It's
about no escapes.
Speaker 2 (22:23):
Anyway.
Speaker 1 (22:24):
If you haven't listened to the lyrics of that song,
either give it a listen or don't. I don't know.
We can't tell you what to do. We can't, we can't.
And then we come to the nineteen eighties. Yes, the
Dark Ages of cocktails. We've talked about it so many times,
and yet they were a time of super sweet and
(22:44):
artificially flavored piniccolatas, and they sort of became a symbol
of that. A lot of articles I read said people
started to associate specifically the pinacolata with this type of drink.
And as I said at the time, when I was
drinking it at gold Rush and getting these sugar headaches,
it was like a Shirley Temple level for me as
(23:06):
a kid that I just thought it was a very
sweet rush of sugar.
Speaker 2 (23:12):
Yeah, yeah, just iconically right, you know, like you you
see fancy grown ups doing a cocktail thing, and you're like, well,
I can also do a cocktail thing and get a
really good sugar rush at the same time.
Speaker 1 (23:25):
Here we go. Yeah, I still have some of those cups.
I still have one of the little coconut things too,
And yeah, this drink also got wrapped up in the
tiki movement as something quote exotic, as you were mentioning, Lauren.
In two thousand and four, Puerto Rico's governor at the
(23:46):
time signed a proclamation naming the Pina Colada the official
creation of the Caribe Hilton for the fiftieth anniversary. It's
a whole thing.
Speaker 2 (23:58):
And then yeah, as I was saying the number section like,
perhaps like in twenty twenty two, perhaps in response to
that being the first summer that bars were really reopening
since the start of the pandemic, all of these bright
rum based photogenic cocktails like the Mohido and the Pina
(24:19):
Colada surged in orders in at least a few places
around the world, including the US and the UK. There's
also kind of that element of like seventies and or
nineties esthetics being back in fashion right now. So yeah, yeah,
it's very It's what a time.
Speaker 1 (24:36):
To be alive?
Speaker 2 (24:37):
Is it is?
Speaker 1 (24:39):
I'll get out my butterfly clips and sip on a
pina colada. I think it's also one of those things
I personally haven't experienced this, but I have seen pina
colatas on menus because we also talk about the kind
of revival of the craft cocktail movement here in US. Yeah. Yeah,
so I've seen different takes of the pinacolata total. Yeah,
(25:00):
a bunch of like craft menu so yeah.
Speaker 2 (25:02):
I mean, and we do have a lot of like
teeky inspired crafted cocktail culture here in Atlanta. So uh yeah,
I've seen a lot of rifts on dakeries and coladas,
and I mean, I'm pretty into a really good dakery
like that is, if you want to go somewhere and
order a Panickolata, I will order a dakari right beside
(25:24):
you and have a really nice time drinking it.
Speaker 1 (25:26):
Yeah, and we'll like wear some glasses and recline and
pretend we're at the beach. I'm into this idea. Okay, yeah,
let's do it. I need to relax. I've had a
stress lately, as you know.
Speaker 2 (25:38):
Love.
Speaker 1 (25:39):
I feel like that would be a nice because I
don't normally. I think it's been years, years and years,
like seven years since a phoenick alata. So yeah, yeah,
I like this. I like the sound of this.
Speaker 2 (25:49):
I feel like the last time I had a frozen
drink was when we went we found a place in
Atlanta that would serve a margarita with a.
Speaker 3 (25:57):
Beer in it.
Speaker 2 (25:59):
Oh. Yeah, like they would like like put the beer
in the device, like turn it upside down into the
drink into the device.
Speaker 1 (26:07):
Yeah, that was a fun time.
Speaker 2 (26:13):
I got to.
Speaker 1 (26:18):
Oh I still have that too. We should talk about
that absolutely. Wow. Plans and plans and plans. Well, I
think that's what we have to say about the Pinion
Colada for now.
Speaker 2 (26:33):
I think it is. We do have some listener mail
now for you, and we are going to get into
that as soon as we get back from a quick
break for a word from our sponsors.
Speaker 3 (26:50):
We're back.
Speaker 4 (26:50):
Thank you, sponsor, Yes, thank you, and we're back with
listeners like a breeze on a be chim.
Speaker 1 (27:04):
Yeah.
Speaker 4 (27:06):
I want to go.
Speaker 1 (27:08):
Soon maybe, yeah, yeah, Tina wrote, I too, was in
high school at the time the prequels Star Wars prequels debuted,
but I for sure was not too cool for them.
My husband, one year older than me, strongly dislikes them.
While I saw The Phantom Menace something like six times
in the theater with various people. My friends even had
(27:32):
a PVC pipe lightsaber battle in my driveway one evening afterwards,
It's been delightful to share the entire universe with my kids,
though only my eight year old seems to share my
love of the prequels, seems that jar Jar is a
devux of subject in our house. My fifteen year old son,
big fan of most of the Star Wars things, absolutely
(27:54):
tracked down some of the Blue Milk on his marching
band's tripped Disney in March of this year. I'm about
to embark on a solo vacation to Philadelphia next week,
where my best friend and I have plans to cram
in lots of activities, including finding some Scrapple for me
to try. She also insists that I have to try
shoe Fi Pie, but finding a gluten free version might
(28:15):
be a challenge. Thank you for your episode on Scrapple
way back in the past, so I know about it.
I will definitely be following up after my trip with feedback.
Speaker 2 (28:24):
Ooh yeah please, yeah yeah, and let us know about
the pie experience and oh it makes me like like
that's one of the things that is my most favorite
thing about us generation of older nerds growing up and
getting to introduce things to our nerd children. Not that
(28:46):
I have children, at all, but yeah, like watching whenever
I have like any kind of Star Wars gear about
my person, like like someone always excitedly shares that they've
gotten their kids into Clone Wars.
Speaker 1 (28:57):
Or whatever it is that it is.
Speaker 2 (28:58):
Yeah, I'm like, yeah, oh yes, yeah, I.
Speaker 1 (29:02):
Love it too. And it was funny because my friends
also had a PVC pipe light favorite battles we painted,
oh yeah them and separate colors. We had a whole
craft day. But then I upgraded and I got like
the pretty cheap but like you flip it, oh yeah,
extend but it had some sound effects in lightning, and
me and my friend would turn out the lights. We'd
played Duel the Fates and we'd have strobe light slight
(29:25):
savorite battle and it was yeah, we would do it
for like ten minutes.
Speaker 2 (29:29):
Yeah, oh yeah, my my, my, like my like proto
filmmaker nerd friends like made like like did fight choreography
and like made videos with like special effects, like the whole.
Speaker 1 (29:42):
Thing, the whole thing. I love it.
Speaker 2 (29:45):
I also did want to did want to share the
detail that that I remembered after we recorded that conversation
that like it was like it was delightful to me
at the time. As much as I I was not
a personal fan of the prequels, but it was so
delight full to me that other people were into Star
Wars again and that like I remember one day I
(30:05):
was volunteering at like a like a preschool age summer
camp situation, and I had like the exact same conversation
one day with one of my four year olds that
I did with my actual friends, and it made me
so happy. It was just so like pure.
Speaker 1 (30:24):
I was just like, yeah, it's so good. I love it.
I love it. That's like I said in that when
we were talking about it, like when I see a
kid just up as Ray or just like yeah, seeing
that fandom and then going back to Disney. Disney now
has this thing that I would have died if I
could have done it as a child, where you get
to like go to Jedi training. Yeah, but I too
(30:46):
when I was in Marching Band. I joined Marching Band
to go to Disney, and at the time, there was
only like two Disney rides and they neither was very
good for Star Wars. Yeah, yeah, yeah for Star Wars.
But I remember I was like, we've got to go.
So I relate to that too, So it's great. I
love it.
Speaker 2 (31:04):
Yes, yes, h R wrote about Sascha had never heard
of it that I recall. But now we need to
take Lauren for hot Pot, hot Pot all around asap.
I also think Annie had a new origin story kickstarted
with Christine's mail on pie. We all need to step
up and help with the pie research. I do wish
(31:26):
meat pies were more available in the US. I remember
some great ones from my visits to England. So we
need to get all listeners on board and start a
massive pie research.
Speaker 1 (31:35):
Let's do this. I think we can. Yes, I do too.
I think you all already. I think you're We can
assemble and we can get this done. Yeah.
Speaker 2 (31:48):
Yes, hard agree that more savory pies need to be
available in my face, yes, specifically that, but but you know,
like around the rest of the United States as well.
Speaker 1 (32:02):
I yeah, me too. And also same about hot Pot.
I actually got my hands on some Sacha and I
have been It is so good. I knew I'd had
it before, but I couldn't quite place the flavor with
the name. And I've been making fresh spring rolls dipping
(32:24):
them in Shatcha and it's so good. It's been amazing. Oh, yeah,
I'm so happy for you. Thank you. You should be.
I'm living the best life and the stream rolls like
not as complicated as I thought, but they're very finicky
once you make them. Actually you've got to eat them
right away.
Speaker 2 (32:44):
Oh yeah, yeah, there's no sleeping on them.
Speaker 1 (32:46):
It's been a learning Kurt. But I have a lot
of those rice paper wrappers, so I'm sure I've got
a lot of time to experiment. If if you listeners
have any ideas how I could use them, yeah, oh my.
Speaker 2 (32:59):
God, oh heck as always or right yeah, definitely anything
anything else that we've talked about, please do right in.
Speaker 1 (33:07):
Please do. Thanks to both of these listeners for writing.
If you would like to write to us as you can,
our email is hello at savorpod dot com.
Speaker 2 (33:14):
We are also on social media. You can find us
on Twitter, Facebook, and Instagram at saver pod and we
do hope to hear from you. Save is production of iHeartRadio.
For more podcasts my heart Radio, you can visit the
iHeartRadio app, Apple Podcasts, or wherever.
Speaker 1 (33:27):
You listen to your favorite shows.
Speaker 2 (33:29):
Thanks as always to our super producers Dylan Fagan and
Andrew Howard. Thanks to you for listening and we hope
that lots more good things are coming your way.
Hello, and welcome to Savor production of iHeartRadio.
Speaker 2 (00:11):
I'm Annie Reese and I'm more in Vocal Bam and
today we have an episode for you about Pinia kolados.
Speaker 1 (00:16):
Yes, oh my gosh, oh, I feel so sorry for
your Laura.
Speaker 2 (00:21):
Oh yeah, yeah, I shouldn't have pineapples. Shouldn't have pineapples
so I can have other klados. I could have fruit
mixed with other frozen drinks in various capacities.
Speaker 1 (00:32):
Not the same. That's something. It's something though, as always
with these drink responsibly of course. Yes, of course, I
believe I've told this story before. I love penia colados.
I have had one long time because I definitely like
I liked sweeter cocktails when I was younger. I sort
(00:55):
of migrated away when I'm on like a good beach.
I think the last time I had one, I was
on a beach. Yeah.
Speaker 2 (01:00):
Yeah, that's one of those ideal good beach side bars.
Speaker 1 (01:04):
Yeah.
Speaker 2 (01:05):
A little bit trashy, a little bit delicious.
Speaker 1 (01:07):
Yes, yes, but you know what you're gidding and you're
happy about it. Oh yeah. But my first experience with
the pina colada actually was a non alcoholic pinicolata because
in the town I grew up in, which is a
very small town, they have this huge touristy festival called
gold Rush in October, and it's like the whole thing.
(01:29):
It's the whole thing. If you've you've grown up in
a small town, you know what I'm talking about. But
like everyone knows it's coming. Everyone's complaining about parking and tourists,
but at the same time you want it to happen
because you need the money. It's a small town.
Speaker 2 (01:42):
Yeah.
Speaker 1 (01:42):
Anyway, I really liked it, but my parents hated it.
But I was in marching band, so that was my way.
I was able to get there. But there was this
stand because essentially it's like it's celebrating the discovery of
gold or Dahlanago and it's just like a bunch of
(02:04):
benders set up tents and they sell their wares. There's
like really probably not great amusement rise, the kind that
you get on and you're like, oh, dear.
Speaker 2 (02:13):
Like oh taking my life in my hands on you.
Speaker 1 (02:16):
Yeah, there's like some creaking that really shouldn't be happening.
And then there's a lot of like food stands and
drink stands, and I loved There was one where they
made pina coladas. I'm pretty sure they were all non alcoholic,
but anyway, I couldn't have gotten it. I wouldn't have
gotten one, and I couldn't have but I'm pretty sure
(02:36):
they didn't sell an alcoholic version. But you would know
that because the stands moved every year. Is it got
bigger and bigger, and you would just follow the sight
of people with those like big tourist cups, you know,
like the chips, Yeah, and I'd be like, oh, they're near. Yeah,
(02:58):
you could get them in a very cheap fake coconut thing,
which I didn't, but I liked the big tube. I
liked it was like a status symbol as a middle schooler,
like I got this, and then you'd get the sugarne ache.
But it was delicious.
Speaker 2 (03:15):
Yeah, yeah, I think I not at festivals, but definitely
like one of the few places that was open past
like nine o'clock on a weekend in the town where
I was growing up. The suburb in South Florida where
I was growing up was a TGI Fridays, and so
for sure there was a phase where my like middle
school to high school friends and I would go and
(03:38):
take up an obnoxiously large table, and probably the waiters
hated us, and the like the fancy thing that we
would order would be like because that was like the
era of all of these blended drinks, and so we
would get like a virgin mud slide or like a
virgin Pina colotter or something like that, and it would
be we would feel a very grown up and a
(03:58):
very fancy.
Speaker 1 (04:00):
I'm sure you were. I'm sure you yeah. I remember
just asking for it. I was like, I'll have the
pina colada, please, here's my money. I did have a
feeling with it. You can see our past cocktail episodes.
(04:21):
I feel like we've done several things adjacent.
Speaker 2 (04:23):
Yeah, definitely dakery and my tie, Yeah yeah.
Speaker 1 (04:28):
Yeah, also pineapple the Redux.
Speaker 2 (04:32):
Sure for more on that.
Speaker 1 (04:35):
But I suppose that brings us to our question.
Speaker 2 (04:37):
I suppose it does.
Speaker 1 (04:39):
The pina colata.
Speaker 2 (04:43):
What is it? Oh? Well, the pina colata is a
type of cocktail that can be made in a number
of ways, but you're generally looking at a mix of
pineapple juice, rum, some kind of coconut element, and maybe
a tart element and or sweetener served over ice, often
blended ice, and they can be made more juicy or
(05:06):
more creamy, depending on the ingredients you use, but the
result is going to be like a sweet tart, bright, smooth,
cold drink that that feels like it was made for
sipping beachside, which it probably was. The vibe is like
indulgent and kind of retro. It's like a It's like
the beach without the sand. It's just this lovely, idealized
(05:30):
thing that you don't have to think too hard about.
Speaker 1 (05:35):
It is lovely. It's just so refreshing good Chris, Apple,
pineapple and coconut are like two of my favorite fruits.
I don't know what coconut.
Speaker 2 (05:47):
Is Coconut episode forthcoming. I very nearly suggested it immediately
after suggesting this one, but we're gonna give it a
little bit of space. Yeah yeah, yeah, yeah, this is
why I've been putting it off all right. Anyway, Okay,
like I said, you can achieve this vibe in a
number of different ways. The classic is white rum, fresh
(06:10):
pineapple juice, fresh lime juice, and cream of coconut. And
let's talk about those ingredients for just a second before
we start on the riffs. Okay, So, like a good
white rum is gonna taste clean and maybe a little
burnt sugary, like like toffee almost or molasses, which makes
sense because it's made from molasses, maybe a little bit
(06:31):
spicy or floral. Fresh pineapple is bright and fruity and
floral and sweet.
Speaker 1 (06:36):
Tart.
Speaker 2 (06:37):
Lime, of course, is tart and citrusy or even kind
of piny sometimes, and cream of coconut is a specific
product that has not seen a coconut in like a
very long time. This is a specific manufactured product that
you are not opening a coconut in order to obtain.
It's made with a sweetened, thickened coconut milk that has
(06:57):
been canned as this sort of goo. And it's like
really easily mixable because it contains so much sugar and
other emulsifiers. It's like the nacho cheese of the coconut world. Okay,
the same way the processed cheese melt's real easy. Cream
of coconut blends real easy. So it lets you take
(07:20):
the flavors of an ingredient like coconut milk which does
not necessarily want to play nice with alcohol or acidic
elements like lime or pineapple juice, and easily add it
to a cocktail that contains those things. However, humans enjoy
a challenge, so sometimes pinuclatas are made with canned or
(07:40):
fresh coconut milk or other creamy elements like cream like
dairy cream or sweet and condensed milk, which is also
very blendable. But the name the name pina colada means
pineapple strained like strained pineapple, so there are totally out there.
They do not use any cream or coconut, perhaps most
(08:03):
famously or commonly the Cuban version, which is pineapple juice,
lime juice, rum, and sugar syrup mixed and then usually
over cubed ice. On the flip side, though, and ironically,
I guess a kalata has colloquially come to mean any creamy,
fruity blended drink, so you might have a banana or
(08:26):
strawberry colada made with those fruits plus cream or coconut
aw yeah, and so cream aside. Aside, you can also
make the drink with different RUMs or other sugarcane liquors
like a rum, agricole or cashassa to bring in different flavors.
(08:47):
You can make it without rum at all. If you
don't want a drink today, you can use canned pineapple
juice or frozen pineapple chunks instead of a fresh pressed pineapple.
To taste, people add simple syrup to sweet. But there
are like all kinds of riffs coconut sorbet in there.
Maybe use a pineapple rum or pineapple liqueur. People put
(09:08):
champagne in it.
Speaker 1 (09:11):
Right the store today, I could have all right, well,
there's still time for next time, for next time.
Speaker 2 (09:22):
Yeah yeah. And also, of course pina colata is a
flavor now and you can get everything from like candles
to to beer with creamy pineapple scents or flavors to them.
And that last one destination. Unknown Beer Company makes a
brew called Science of selling Pina Coladas and it's brewed
(09:42):
with pineapple, coconut, vanilla, and lactose.
Speaker 1 (09:45):
So I like the name.
Speaker 2 (09:47):
I mean right right, It doesn't sound like something I
would personally enjoy drinking, but but I appreciate that other
people appreciate it.
Speaker 1 (09:55):
Yeah, yeah, I feel like I had a pina colada chapstick.
Speaker 2 (10:00):
Oh I was growing Yeah, probably probably probably.
Speaker 1 (10:04):
Well what about the nutrition.
Speaker 2 (10:07):
Drink responsibly? Yeah, it can be a little bit heavy
on the caloric side due to depending on how you
make it, due to a inclusion of fats and sugars.
But you know, so like if it's a treat, treats
are nice.
Speaker 1 (10:23):
Treats are nice, and we do like them because we
have some numbers for here we do.
Speaker 2 (10:29):
Okay, first of all, all right, so this is a
cocktail that comes originally from Puerto Rico, and rum is
a major business there, worth some three hundred million dollars
a year. Also, about seventy percent of the rum that's
consumed in the United States does come from Puerto Rico.
There is a tax refund program that helps support this.
(10:50):
But yeah, like the Cardi is there as well as
don Q. A bunch of smaller distilleries have popped up recently,
and there is a Peanut a lot of festival every
July in Old San Juan, with specially price drinks and
desserts inspired by the cocktail on offer at like local
bars and restaurants all over the area, plus live music
(11:11):
and art markets. There's also a festival like Festival Pina
Colada in Cuba in March to April, but it's primarily
a music festival and like gets really nerdy and cool,
I write in let me know about it. And there
is one in Northwich in the UK, which is the
(11:35):
birthplace of Rubert Holmes, the creator of what is often
called the Pina Kalata song. That happens every August. They
have like street games and dancing parades and I think
salsa lessons and like music and local establishments all offer
(11:56):
their takes on the cocktail.
Speaker 1 (11:58):
Oh my gosh. Again if anyone's been listeners.
Speaker 2 (12:01):
Oh yes, yes, I understand that that Holmes does make
an appearance some years.
Speaker 1 (12:08):
Oh right, okay, that's interesting. We're going to talk about
it a little bit. Yeah.
Speaker 3 (12:16):
Yeah.
Speaker 2 (12:19):
A couple places have non officially promoted their largest ever
pina coladas, both that I could find in twenty seventeen.
Like it was just a zeitgeist that is in the
zeitgeist that year, I guess. But uh, okay, So New
York City had one that was about one hundred and
forty gallons and London had one that was about five
(12:41):
hundred and ten leaders, which are like basically the same amount,
and both are based on the capacity of cement mixers,
which is what was being used to mix the cocktail.
I assume that there was some kind of specialty cement
mixer per curement involved.
Speaker 1 (13:03):
I need a specialty submit mixer. Why pinia? All right, okay,
here you go. No further question should I just said so? Yeah?
Speaker 2 (13:18):
Okay, And as of spring summer of twenty twenty two,
the Pina Colata was the ninth most popularly ordered cocktail
in the United States and the third most popular in
the UK. Right. In the States, the Pinia Colato was
(13:39):
the biggest gainer year over year, with an eighty seven
percent increase in orders, taking it to that ninth place
from seventeenth.
Speaker 1 (13:49):
Wow, it's on a winning streak. It's on me, up and.
Speaker 2 (13:54):
Up, absolutely apparently, right.
Speaker 1 (13:57):
Yeah, but the history has been kind of a up
and down.
Speaker 2 (14:02):
Yeah, yeah, yeah, And we are going to get into
that as soon as we get back from a quick break.
For a word from our sponsors.
Speaker 3 (14:16):
They we're back, Thank you sponsored, Yes, thank you.
Speaker 1 (14:19):
So if you've listened to any of our cocktail hours,
then you know without me having to tell you, but
I will. The history of the Pina Colada is hotly contested.
Speaker 2 (14:30):
Oh yeah.
Speaker 1 (14:32):
Many sources pointed out that probably people have been mixing
a drink similar to this since they figured out how
to distill rum and got their hands on pineapple again.
And I do agree like this just makes sense in
a lot of cases. Yeah, yeah, that a lot of
people were doing it. Some say the cocktail goes back
to the eighteen hundreds and a pirate who used the
(14:52):
drink to boost heraw, but most sources do yes, trace
its origins to Portori Go.
Speaker 2 (15:01):
So let us talk about how all of these elements
got to there, all right, So conquistadors introduced sugar cane
to Puerto Rico during like the very first waves of
Spanish colonization in the early fifteen hundreds, possibly even like
the late fourteen hundreds. In fifteen twenty three, the first
cane processing plant was built sugar cane processing, and by
(15:23):
the end of the sixteen hundreds, sugar was one of
the colony's main economic products, and rum was possibly being
produced as well. Also, just want to put it in here,
a lot of enslavement and suffering was involved in all
of this, of both the native Chino people and of
(15:43):
Africans who were brought to the island. Pineapple is native
to the island, or at the very least it was
already being cultivated there pre colonization. Coconut trees, meanwhile, which
are native to the islands of Southeast Asia were being
planted there by the fifteen forties, probably from introduction by
(16:03):
Spanish or Portuguese traders. Again whole nother episode, I'm intimidated
by it, then skipping way ahead. Americans took control from
the Spanish in eighteen ninety eight, and in nineteen seventeen
Puerto Rico became a US territory and then later a
(16:23):
commonwealth after the World Wars. In the nineteen forties, airlines
American Airlines started providing service to the island, and gambling
was legalized, and at Hilton became the first big hotel
chain to open a resort on the island, the Caribe
I'm guessing Caribe Hilton Hotel. It was this like really
(16:45):
luxurious destination vacation with the benefit of being a US commonwealth,
you know, like you don't need a passport right and
all of this at the stage for like a lot
of mainland American tourism to the island during that post
war economic boom. Also, tiki bar culture was really booming
(17:05):
in the post war era, you can say my Thai
episode specifically for a lot on that and this business
group called the Puerto Rico Industrial Development company had started
heavily promoting the island's sugarcane and rum industry, including creating
a set of like rum production standards all right, and
(17:26):
the first industrial cream of coconut brand, Coco Lopez, developed
right around the same time thanks to a grant from
the government of Puerto Rico. A lot of this actually happened,
specifically in nineteen forty eight, big big year for the
Pinickalata or for the for the building blocks of the Pinakalata.
Speaker 1 (17:45):
I should say, yes, okay, so we've got our building blocks,
yeah yeah, yeah, all right, Well how did we get
this drink? Again? A lot of different stories, many specifically
credit it to San Juan and a bartender, Ramon Monchito
Marero Perez at the Carabe Hilton's Beach Comber Bar in
(18:06):
nineteen fifty four or nineteen fifty two. So story goes
he blended up rum, cream of coconut and pineapple juice
maybe amongst other things, and that people loved it. The
story goes that he personally served the drink for the
next thirty five years. And going back to what you said, Lauren,
it makes sense if people are like traveling here, vacationing
(18:29):
here at this hotel, in specific that it did kind
of get that vibe of this like relaxing, I'm on vacation. Yeah, yeah, drink.
Many sources claim that he spent three months perfecting the recipe,
and Joan Crawford once said of it that it was
quote better than slapping Betty Davis in the face. Well,
(18:53):
that's one way to describe.
Speaker 2 (18:55):
It's for the most Joan Crawford quote I've ever heard
in my life.
Speaker 1 (19:00):
You don't even have to know much about her to
really get a lot from that. Heck and the heck
all right, And a part of this whole thing was
that he allegedly made this drink with the newly available
Coco Lopez cream of Coconut, and that maybe a coconut
shortage was a factor and an impetus for this drink.
Speaker 2 (19:23):
Sure.
Speaker 3 (19:23):
Sure.
Speaker 1 (19:25):
However, of course, he was not the only one that
claimed to have made the pinacolata the first pinic coolata.
A fellow who worked at the same establishment named Ricardo
Garcia sometimes gets credit too, and another guy named Ramon
portas Mingut claims he invented it in nineteen sixty three
(19:45):
at a restaurant in Old San Juan. The restaurant even
has a plaque up to commemorate it.
Speaker 3 (19:51):
Yeah.
Speaker 2 (19:51):
Yeah, the Bata China. I'm not sure how to say
that out loud, but yes, that is the name of
the restaurant.
Speaker 1 (20:00):
Yes, it is. From what I understand, it's still there.
On top of all of this, there is a nineteen
twenty two recipe out of Cuba that was pretty close
to the pinic coolata, minus the coconut, and it was
shaken instead of blended. Many also like to point out
Cuba bassed Bacardi rum is typically used in Pina colatas,
(20:22):
though the company opened a distillery in Puerto Rico in
nineteen thirty seven. But as you said, there's the kind
of Cuban pin colata.
Speaker 2 (20:32):
Yeah, Cuban version now, yep, yeah.
Speaker 1 (20:34):
Uh huh. One theory is that this cocktail was born
in part from a similar drink, yes, the Coca loco
that was served in these hollowed out coconut shells, and
then once pineapple juice got added in there pinicolata. There's
another theory that all of these are somewhat true, that
(20:55):
maybe especially the first two people I mentioned, maybe that
were working the same establishment. Maybe they ripped off each
other in their cocktails, added to them, refined to them.
Maybe it was an issue of when this drink officially
got the name, because it didn't start showing up in
cocktail books in this understanding of the pina colada that
(21:17):
were largely talking about until the nineteen sixties. Oh yeah, yeah, yeah,
I believe that that recipe. Though out of Cuba it
was called pina colada, it just didn't have the coconut.
Speaker 2 (21:27):
The coconut right totally.
Speaker 1 (21:30):
In nineteen seventy eight, the pinacolada was declared the official
drink of Puerto Rico and then Yes Escapes the pina
Colada song by Rupert Holmes came out in nineteen seventy nine,
but apparently he felt it detracted from his more serious work.
And I will tell you that song has been stuck
(21:51):
in my head since we have been doing this.
Speaker 2 (21:54):
Yeah hard, same hard, same, So thanks Rupert Holmes, that.
Speaker 1 (22:01):
Thanks Ruper Hopes. Also, it was one of those songs
where I just would like hummet and then when I
listened to the lyrics, I was like, wait, they're both
cheating on each other. It works out well in the end,
but they're both you know, that's what it's about. It's
about no escapes.
Speaker 2 (22:23):
Anyway.
Speaker 1 (22:24):
If you haven't listened to the lyrics of that song,
either give it a listen or don't. I don't know.
We can't tell you what to do. We can't, we can't.
And then we come to the nineteen eighties. Yes, the
Dark Ages of cocktails. We've talked about it so many times,
and yet they were a time of super sweet and
(22:44):
artificially flavored piniccolatas, and they sort of became a symbol
of that. A lot of articles I read said people
started to associate specifically the pinacolata with this type of drink.
And as I said at the time, when I was
drinking it at gold Rush and getting these sugar headaches,
it was like a Shirley Temple level for me as
(23:06):
a kid that I just thought it was a very
sweet rush of sugar.
Speaker 2 (23:12):
Yeah, yeah, just iconically right, you know, like you you
see fancy grown ups doing a cocktail thing, and you're like, well,
I can also do a cocktail thing and get a
really good sugar rush at the same time.
Speaker 1 (23:25):
Here we go. Yeah, I still have some of those cups.
I still have one of the little coconut things too,
And yeah, this drink also got wrapped up in the
tiki movement as something quote exotic, as you were mentioning, Lauren.
In two thousand and four, Puerto Rico's governor at the
(23:46):
time signed a proclamation naming the Pina Colada the official
creation of the Caribe Hilton for the fiftieth anniversary. It's
a whole thing.
Speaker 2 (23:58):
And then yeah, as I was saying the number section like,
perhaps like in twenty twenty two, perhaps in response to
that being the first summer that bars were really reopening
since the start of the pandemic, all of these bright
rum based photogenic cocktails like the Mohido and the Pina
(24:19):
Colada surged in orders in at least a few places
around the world, including the US and the UK. There's
also kind of that element of like seventies and or
nineties esthetics being back in fashion right now. So yeah, yeah,
it's very It's what a time.
Speaker 1 (24:36):
To be alive?
Speaker 2 (24:37):
Is it is?
Speaker 1 (24:39):
I'll get out my butterfly clips and sip on a
pina colada. I think it's also one of those things
I personally haven't experienced this, but I have seen pina
colatas on menus because we also talk about the kind
of revival of the craft cocktail movement here in US. Yeah. Yeah,
so I've seen different takes of the pinacolata total. Yeah,
(25:00):
a bunch of like craft menu so yeah.
Speaker 2 (25:02):
I mean, and we do have a lot of like
teeky inspired crafted cocktail culture here in Atlanta. So uh yeah,
I've seen a lot of rifts on dakeries and coladas,
and I mean, I'm pretty into a really good dakery
like that is, if you want to go somewhere and
order a Panickolata, I will order a dakari right beside
(25:24):
you and have a really nice time drinking it.
Speaker 1 (25:26):
Yeah, and we'll like wear some glasses and recline and
pretend we're at the beach. I'm into this idea. Okay, yeah,
let's do it. I need to relax. I've had a
stress lately, as you know.
Speaker 2 (25:38):
Love.
Speaker 1 (25:39):
I feel like that would be a nice because I
don't normally. I think it's been years, years and years,
like seven years since a phoenick alata. So yeah, yeah,
I like this. I like the sound of this.
Speaker 2 (25:49):
I feel like the last time I had a frozen
drink was when we went we found a place in
Atlanta that would serve a margarita with a.
Speaker 3 (25:57):
Beer in it.
Speaker 2 (25:59):
Oh. Yeah, like they would like like put the beer
in the device, like turn it upside down into the
drink into the device.
Speaker 1 (26:07):
Yeah, that was a fun time.
Speaker 2 (26:13):
I got to.
Speaker 1 (26:18):
Oh I still have that too. We should talk about
that absolutely. Wow. Plans and plans and plans. Well, I
think that's what we have to say about the Pinion
Colada for now.
Speaker 2 (26:33):
I think it is. We do have some listener mail
now for you, and we are going to get into
that as soon as we get back from a quick
break for a word from our sponsors.
Speaker 3 (26:50):
We're back.
Speaker 4 (26:50):
Thank you, sponsor, Yes, thank you, and we're back with
listeners like a breeze on a be chim.
Speaker 1 (27:04):
Yeah.
Speaker 4 (27:06):
I want to go.
Speaker 1 (27:08):
Soon maybe, yeah, yeah, Tina wrote, I too, was in
high school at the time the prequels Star Wars prequels debuted,
but I for sure was not too cool for them.
My husband, one year older than me, strongly dislikes them.
While I saw The Phantom Menace something like six times
in the theater with various people. My friends even had
(27:32):
a PVC pipe lightsaber battle in my driveway one evening afterwards,
It's been delightful to share the entire universe with my kids,
though only my eight year old seems to share my
love of the prequels, seems that jar Jar is a
devux of subject in our house. My fifteen year old son,
big fan of most of the Star Wars things, absolutely
(27:54):
tracked down some of the Blue Milk on his marching
band's tripped Disney in March of this year. I'm about
to embark on a solo vacation to Philadelphia next week,
where my best friend and I have plans to cram
in lots of activities, including finding some Scrapple for me
to try. She also insists that I have to try
shoe Fi Pie, but finding a gluten free version might
(28:15):
be a challenge. Thank you for your episode on Scrapple
way back in the past, so I know about it.
I will definitely be following up after my trip with feedback.
Speaker 2 (28:24):
Ooh yeah please, yeah yeah, and let us know about
the pie experience and oh it makes me like like
that's one of the things that is my most favorite
thing about us generation of older nerds growing up and
getting to introduce things to our nerd children. Not that
(28:46):
I have children, at all, but yeah, like watching whenever
I have like any kind of Star Wars gear about
my person, like like someone always excitedly shares that they've
gotten their kids into Clone Wars.
Speaker 1 (28:57):
Or whatever it is that it is.
Speaker 2 (28:58):
Yeah, I'm like, yeah, oh yes, yeah, I.
Speaker 1 (29:02):
Love it too. And it was funny because my friends
also had a PVC pipe light favorite battles we painted,
oh yeah them and separate colors. We had a whole
craft day. But then I upgraded and I got like
the pretty cheap but like you flip it, oh yeah,
extend but it had some sound effects in lightning, and
me and my friend would turn out the lights. We'd
played Duel the Fates and we'd have strobe light slight
(29:25):
savorite battle and it was yeah, we would do it
for like ten minutes.
Speaker 2 (29:29):
Yeah, oh yeah, my my, my, like my like proto
filmmaker nerd friends like made like like did fight choreography
and like made videos with like special effects, like the whole.
Speaker 1 (29:42):
Thing, the whole thing. I love it.
Speaker 2 (29:45):
I also did want to did want to share the
detail that that I remembered after we recorded that conversation
that like it was like it was delightful to me
at the time. As much as I I was not
a personal fan of the prequels, but it was so
delight full to me that other people were into Star
Wars again and that like I remember one day I
(30:05):
was volunteering at like a like a preschool age summer
camp situation, and I had like the exact same conversation
one day with one of my four year olds that
I did with my actual friends, and it made me
so happy. It was just so like pure.
Speaker 1 (30:24):
I was just like, yeah, it's so good. I love it.
I love it. That's like I said in that when
we were talking about it, like when I see a
kid just up as Ray or just like yeah, seeing
that fandom and then going back to Disney. Disney now
has this thing that I would have died if I
could have done it as a child, where you get
to like go to Jedi training. Yeah, but I too
(30:46):
when I was in Marching Band. I joined Marching Band
to go to Disney, and at the time, there was
only like two Disney rides and they neither was very
good for Star Wars. Yeah, yeah, yeah for Star Wars.
But I remember I was like, we've got to go.
So I relate to that too, So it's great. I
love it.
Speaker 2 (31:04):
Yes, yes, h R wrote about Sascha had never heard
of it that I recall. But now we need to
take Lauren for hot Pot, hot Pot all around asap.
I also think Annie had a new origin story kickstarted
with Christine's mail on pie. We all need to step
up and help with the pie research. I do wish
(31:26):
meat pies were more available in the US. I remember
some great ones from my visits to England. So we
need to get all listeners on board and start a
massive pie research.
Speaker 1 (31:35):
Let's do this. I think we can. Yes, I do too.
I think you all already. I think you're We can
assemble and we can get this done. Yeah.
Speaker 2 (31:48):
Yes, hard agree that more savory pies need to be
available in my face, yes, specifically that, but but you know,
like around the rest of the United States as well.
Speaker 1 (32:02):
I yeah, me too. And also same about hot Pot.
I actually got my hands on some Sacha and I
have been It is so good. I knew I'd had
it before, but I couldn't quite place the flavor with
the name. And I've been making fresh spring rolls dipping
(32:24):
them in Shatcha and it's so good. It's been amazing. Oh, yeah,
I'm so happy for you. Thank you. You should be.
I'm living the best life and the stream rolls like
not as complicated as I thought, but they're very finicky
once you make them. Actually you've got to eat them
right away.
Speaker 2 (32:44):
Oh yeah, yeah, there's no sleeping on them.
Speaker 1 (32:46):
It's been a learning Kurt. But I have a lot
of those rice paper wrappers, so I'm sure I've got
a lot of time to experiment. If if you listeners
have any ideas how I could use them, yeah, oh my.
Speaker 2 (32:59):
God, oh heck as always or right yeah, definitely anything
anything else that we've talked about, please do right in.
Speaker 1 (33:07):
Please do. Thanks to both of these listeners for writing.
If you would like to write to us as you can,
our email is hello at savorpod dot com.
Speaker 2 (33:14):
We are also on social media. You can find us
on Twitter, Facebook, and Instagram at saver pod and we
do hope to hear from you. Save is production of iHeartRadio.
For more podcasts my heart Radio, you can visit the
iHeartRadio app, Apple Podcasts, or wherever.
Speaker 1 (33:27):
You listen to your favorite shows.
Speaker 2 (33:29):
Thanks as always to our super producers Dylan Fagan and
Andrew Howard. Thanks to you for listening and we hope
that lots more good things are coming your way.
Savor News
Hosts And Creators
Anney Reese
Lauren Vogelbaum
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