Once again, it’s almost summer and time to break out my favorite Pink Bikini.
I Love a Good Story
This is such a fun recipe with a fun story to go with it.
One Spring I was taping a segment for WCIA’s ci Living when Heather Roberts, the very talented co-host, sent me a reminder that we were filming for a segment to air during the summer months. My response? That I’d remember to wear my “pink bikini.” She loved it and responded back, “If you wear yours, I’ll wear mine.”
Well I wouldn’t show up anywhere in a pink bikini and certainly not for a TV appearance. But I thought it would be fun to somehow include the bikini theme in my cooking segment.
I hunted around on the internet for some kind of refreshing beverage with the word bikini in it. What I found was absolutely perfect!
So as promised, I did show up to the TV station with a bikini. A big pitcher of Pink Bikinis! Heather, co-host Ryan Burk, and the rest of the crew were delighted. They went perfectly with my Chicken Kebabs and Lime Rice with Garlic and Cilantro
The “Original” Pink Bikini
The original recipes come from Coastal Living Magazine. The article showcased LOTS (14 to be exact) of delicious-looking and I’m certain delicious-tasting pink beverages. One of the reviewers states what is the ABSOLUTE truth about this beverage. “It’s a drink that goes down pretty easy, so be careful to not have too many.”
Here’s the link if you want to check out the Coastal Living recipes for 14 Pink Cocktails Perfect for Summer
My Pink Bikini
This is a super easy recipe to make. The only issue I had was finding coconut rum at my usual grocery store. But this Pink Bikini was worth the trip to a REAL liquor store.
All I had to do was mix the 3 ingredients together and let the flavors meld in the fridge for at least 1 hour.
- 1 1.75-liter bottle raspberry-flavored lemonade (I used the Simply Lemonade brand)
- 1¾ cups coconut rum
- 1 cup amaretto liqueur
- COMBINE the raspberry lemonade, coconut rum, and amaretto liqueur in a large pitcher.
- STIR well and PLACE in the fridge for at least 1 hour before serving.
- SERVE over ice.