The Piña Colada is so popular it has its own song and, to me, that makes it cocktail royalty. Laugh if you want, but the six-decade staying power of the Piña Colada is impressive. What's less impressive is how some bartenders make one: using a pre-bottled coconut mix.
If you prefer to make the authentic recipe use Coco Lopez cream of coconut. It's available in grocery stores everywhere, and was part of the original recipe.
Play with the ratio of cream of coconut and pineapple, depending on your palette. This recipe goes a little heavier on the coconut, but the drink is very forgiving to improvisation.
Pro tip: try adding a shot of espresso if you like coffee flavor; the sweetness of the coconut and pineapple play well with the bitter coffee.
- 1 ½ oz Mount Gay Rum
- 2 oz Coco Lopez Cream of Coconut
- 1 oz pineapple juice
- Juice from half a lime (around ¼ to ½ oz)
Combine all ingredients over ice and shake until combined. Or, alternately, add all ingredients to a blender along with 2 cups of ice, and blend until ice is crushed.
Pour into a hurricane glass. Garnish with a lime wheel and wedge of fresh pineapple.
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