Piña Colada
INGREDIENTS
- 2 oz Puerto Rican light rum
- 6 oz pineapple juice
- 2 oz coconut cream
- Garnish: Pineapple spear
- Garnish: Maraschino cherry
INSTRUCTIONS
Shake the liquid ingredients vigorously with ice. Strain into a large ice-filled wineglass. Garnish with the pineapple spear and cherry.
VIDEO HOW-TO
NOTES
This luscious Puerto Rican classic from the 1950s, purportedly invented by bartender Ramón "Monchito" Marrero at the Caribe Hilton in San Juan, made its way into the tropical repertoire of the Caribbean and gained further momentum with its extreme popularity in the 1970s. The key ingredient and inspiration comes in a can: the sweet, viscous coconut cream known as Coco López. It was created by Puerto Rican Ramón López Irizarry, also in the 1950s, and has become the quintessential tropical ingredient in many concoctions in the tropical drink genre. The phrase piña colada literally means "strained pineapple," and although the use of fresh juice is highly recommended in most cases, the prospect of extracting fresh pineapple juice, though commendable, is a bit daunting, so find a good-quality store-bought juice instead.
Although many frozen and blended versions exist, the Piña Colada is traditionally shaken.
