This mix of rum and coconut is reminiscent of Colombia's Caribbean coast, a cool but sweet pairing for our International Culture selection, Fruit of the Drunken Tree.
Created in 1954 in San Juan, Puerto Rico, the pina colada is one of the world’s most popular rum drinks, and is known to conjure up images of tropical locales.
1/4 cup crushed pineapple
1/2 cup pineapple juice
3 oz of cream of coconut
2 oz Malibu rum
2 cups ice
Throw ice, pineapple juice, crushed pineapple, and cream of coconut into a blender. Blend until smooth. Pour in the coconut rum and mix with a spoon. Pour into glass. Garnish with fresh pineapple and cherries.
Close your eyes, imagine the beach, and drink immediately.
This drink can be prepared and chilled ahead of time. When ready to drink, throw in blender and serve.
Unsure of which rums to use? Try Bacardi Silver, El Dorado 3-Year Rum, Wray and Nephew, or Yolo Silver.
If the recipe is not enough pineapple for you, opt for Bacardi Pineapple rum instead.
For the perfect slushy frozen consistency, at ;east 3 hours before blending, freeze pineapple pieces in a resealable plastic bag, laying them flat.
If you like your pina colada a little sweeter, add a tablespoon or two of sugar.
Beware of brain freeze.