A sultry combination of coconut, pineapple juice, and rum, the iconic frozen piña colada is practically synonymous with summer. While the origins of the beloved beach cocktail are shaky, the most credible theory states that the drink was introduced in San Juan, Puerto Rico, by a hotel bartender in 1954. Encouraged to create a new signature drink, Ramon Marrero of the Caribe Hilton's Beachcomber Bar the added cream of coconut to the already-popular combination of pineapple and dark rum. Oila! A classic was born.
We like to mix ours with two types of rum and a splash of aromatic bitters for extra depth of flavor. Be sure to garnish with a cocktail umbrella!
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MAKES TWO COCKTAILS
3 oz. pineapple juice
2 oz. cream of coconut, such as Coco Lopez
½ oz. light rum
½ oz. dark rum
3 tbsp crushed, canned pineapple
2 tbsp. half-and-half
2 dashes Angostura bitters
3 cups ice cubes
2 Maraschino cherries, to garnish
2 wedges of pineapple, to garnish
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Combine all ingredients, except garnishes, in a blender and blend until smooth. Pour mixture into 2 chilled cocktail glasses. Garnish each glass with a cherry and pineapple wedge to serve.
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