Originating in Puerto Rico, the piña colada is an appealing classic that calls for the use of paper umbrellas, a tiki-culture touch. Instead of using unsweetened coconut cream, use cream of coconut, which provides a distinctive sweetness. Use refrigerated glasses to keep your cocktails extra-frosty. Watch out for brain freeze. Originating in Puerto Rico, the piña colada is an appealing classic that calls for the use of paper umbrellas, a tiki-culture touch. Instead of using unsweetened coconut cream, use cream of coconut, which provides a distinctive sweetness. Use refrigerated glasses to keep your cocktails extra-frosty. Watch out for brain freeze. -William
Yield: 2 to 3 drinks
4ounces golden rum
4ounces pineapple juice
4ounces Coconut cream of coconut
3cups ice
Pineapple slices, for garnish
Maraschino cherries, for garnish
Step 1
Add rum, pineapple juice, cream of coconut and ice to blender. Blend until smooth and frosty; add more ice as necessary. Pour into tall glasses and garnish with pineapple slices and maraschino cherries (and paper umbrellas, if you have them).