Kahala Pina Colada, by Demeter
Kahala (?) Pina Colada, by Demeter
For clarification: my decant from belfrey says KAHALA pina colada, but the Demeter site doesn't list that fragrance. There are other Kahala scents, but no Pina Colada. I don't actually know what 'kahala' is anyway. They do, however, list a plain ol' pina colada. So this is the description from that scent:
Piña Colada by Demeter Fragrance Library is a luscious mixture of Cream of Coconut, Fresh Pineapple and Light Rum, all married to a perfect sweetness and richness. In the 1950’s in Puerto Rico, a man named Don Ramon Lopez-Irazzy developed a delicious homogenized cream made from coconut. The product was used for tropical dishes and desserts. But the best was yet to come. In 1957, Ramon Marrero, a bartender at Puerto Rico’s Caribe Hilton, combined coconut cream with rum, pineapple juice and ice in a blender to create this famous drink. Victor Bergon, of Trader Vic’s) borrowed Marrero’s recipe in his later cocktail books and called it the Bahia. The trick to making a great Piña Colada is to use both light and dark rum, a dash of bitters and a little double cream, which creates a drink with a much more complex flavor.
For clarification: my decant from belfrey says KAHALA pina colada, but the Demeter site doesn't list that fragrance. There are other Kahala scents, but no Pina Colada. I don't actually know what 'kahala' is anyway. They do, however, list a plain ol' pina colada. So this is the description from that scent:
Piña Colada by Demeter Fragrance Library is a luscious mixture of Cream of Coconut, Fresh Pineapple and Light Rum, all married to a perfect sweetness and richness. In the 1950’s in Puerto Rico, a man named Don Ramon Lopez-Irazzy developed a delicious homogenized cream made from coconut. The product was used for tropical dishes and desserts. But the best was yet to come. In 1957, Ramon Marrero, a bartender at Puerto Rico’s Caribe Hilton, combined coconut cream with rum, pineapple juice and ice in a blender to create this famous drink. Victor Bergon, of Trader Vic’s) borrowed Marrero’s recipe in his later cocktail books and called it the Bahia. The trick to making a great Piña Colada is to use both light and dark rum, a dash of bitters and a little double cream, which creates a drink with a much more complex flavor.