This is the “house” drink at the Villa Cofresi in Rincon where we spent three nights. It consists of rum, some evaporated milk, and lots of ice and cinnamon. It is drunk-making and delicious. What makes it work, in part, is the creative serving container of fresh coconut.
Below is one of the bartenders at the beach bar at Villa Cofresi making a Pirata, as the drinks are called. Pirata is the Spanish word for Pirate. I can’t imagine that when the Piratas were raiding the incoming trade ships, stealing goods and murdering deck hands, that they were beloved by the islanders. But now, they are romanticized. We all want a little Pirata attitude, don’t we? And believe me, this drinkee helps. At least it helps some folks. I am a rather mushy, sweet drunk, so I guess I’d make a poor Pirata.
I missed the best photo opportunity, unfortunately, which is when the bartender pulled an actual machete from under the bar, grabbed a fresh coconut, and slashed open the creamy fruit with two or three whacks from the blade. The performance made me nervous. The whole idea of a machete forcefully slamming into the nut as it was held in the non-machete-wielding hand of the bartender was a bit unnerving for this worst case scenario girl.
The next, obvious, shot: Enviro-spouse sucking up some Pirata nectar. Splitting one Pirata concoction between the two of us was ideal for a tipsy slide into dinner. One of the locals told me each Pirata contains about seven ounces of rum. Indeed.
I just found a grain of sand in my bellybutton. There’s probably still some in my heinie crack also. But I won’t check right now. Neither the water pressure nor my hygiene level were particularly strong in Puerto Rico. I was living on the edge, in the…
clothes or no clothes?



