I like to incorporate highlights of the 1970s into my life as much as I can. Between my never ending seventies playlist and my growing collection of vibrant eye shadows, it amazes me that I actually have nostalgia for an era that I didn’t even experience. During the past week I’ve experimented with some of the classic party trends of this period. Fondue was a big deal and don’t even get me started on those veneer bars in every family living room. Classic! The electric blender made cocktails of the seventies evolve. While cocktails of previous eras were usually shaken or stirred, the trend of having a blender at the bar provided endless possibilities at social gatherings.
The chic trends of the seventies are pretty basic in comparison to today’s foodie fads. However, what’s interesting about this era is that food and drink were highly interactive. From sitting around a fondue pot to selecting bar ingredients to add to your blended cocktail; entertaining was participative as opposed to just the host or hostess catering to guests.
With the help of my blender and The Band’s ‘Up On Cripple Creek’ on full blast, I made myself a vintage-inspired summer cocktail to honor the past trends of the incredibly social era of the 1970s.
Check out the recipe below and boogie down with this low-cal refreshment.
The Boogie Down Pina Colada
Ingredients & Supplies: 1/2 Cup Frozen Pineapple Chunks (41 Calories), 1 Cup of Coconut Water (45 Calories), 1 oz Gold Rum (65 Calories), 2-3 ice cubes (0 Calories), Blender
Note: A restaurant Pina Colada contains about 500 calories due to the use of cocktail mixes and syrups. Making this cocktail at home will cost you ½ of what you pay at a restaurant and you will save about 350 calories.
Total Calories: 151 Calories
- Pour all ingredients into blender;
- Turn on power to blend ingredients until they make a frothy smooth mixture;
- Pour mixture into glass; and
- Last but not least – enjoy beverage while groovin’ to your favorite seventies tune