Mamie Taylor Cocktail; Pina Colada; Jamaica GLEANER

[Bapopik at AOL.COM]

JAMAICA GLEANER

   Www.newspaperarchive.com (essentially, the same folks as ancestry.com newspapers) announced in March that it will do the entire Jamaica GLEANER, from 1834.  I've copied all the Jamaica cookbooks and the entries in Fred Cassidy's DICTIONARY OF JAMAICAN ENGLISH.
   However, when I went to the web site, it has only four years of the GLEANER, starting with 1997.  I sent an e-mail a few days ago and there's been no response.
   What's up?

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MAMIE TAYLOR COCKTAIL

   From ProQuest Historical Newspapers.


      ANOTHER RECORD BROKEN.
              Los Angeles Times (1886-Current File).       Los Angeles, Calif.: Dec 16, 1901.                   p. 8 (1 page):
   The inventor of the Mamie Taylor high-ball is dead.  It is also in order for the architect and builder of the Carry Nation cocktail to get on the sick list.

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PINA COLADA

   See prior posts on "pina colada."  This full-page ad is from ProQuest Historical Newspapers.


      Once upon a time there was no Pina Colada.
              The Washington Post  (1974-Current file).       Washington, D.C.: May 21, 1978.                   p. SM6 (1 page)
       THE STORY OF COCO LOPEZ.
(...)
ENTER DON RAMON
   There had to be an easier way, and one man set out to find it.  In his small industrial laboratory in Puerto Rico, Don Ramon Lopez-Irizarry devloped the original Coco Lopez, a delicious homogenized cream made from the tender meat of the coconut, and blended with the exact proportion of natural sugar, at the right combination of pressure and temperature to result in a pure, smooth coconut cream.
LIMITED PRODUCTION
   But success came too suddenly for Don Ramon Lopez-Irizarry.  His production facilities were limited to his personal efforts.  This is when Industrias La Famosa, Puerto Rico's largest processors of canned products, and Don Ramon agreed on mutual goals.  The fusion became a transcendental success!
ONLY THREE PEOPLE KNOW THE SECRET
   There is inly one right moment and way to blend the magic ingredients that make up the original Coco Lopez cream of coconut.  And this magical moment always took place in Don Ramon's kitchen.  After his agreement with Industrias La Famosa, he limited the secret of his expertise to be shared by only two of its stockholders.
(1, 1-1/2 & 2) WHAT IS PINA COLADA, REALLY?
   Don Ramon Lopez-Irizarry's Coco Lopez had earned its place in the kitchens of the best restaurants and hotels in Puerto Rico for about a decade, when suddenly it became the basis for a fabulous tropical drink called "Pina Colada" (pronounce: _pea_-nyah co-_lah_-dah)
 that made its appearance back in 1967.  As a matter of fact only the original Coco-Lopez cream of coconut meets the necessary conditions of flavor and consistency to prepare the perfect Pina Colada.  Quite a few batenders and part-time mixers claim to be the inventors of this "national drink of the tropics".  But there's no doubt that this unique combination of Coco Lopez coconut cream, pineapple juice and Puerto Rican Rum turns out to be the most refreshing natural tropical cocktail you'll ever have.  The basic Pina Colada formula (1, 1-1/2, 2) has not been improved upon*.

*RECIPE FOR THE PERFECT PINA COLADA
   In an electric blender combine
1 oz. Coco Lopez
1-1/2 oz. Puerto Rican Rum
2 oz. unsweetened pineapple juice
Add about 6 oz. (2/3 glass) of cracked ice.  Blend for 30 seconds.  Serve in a tall glass.  If you want to go all theway, garnish with a pineapple stick and top with a marraschino cherry.


(1967?--ed.)