rum
Pina Colada
tropical · served in a highball or tiki
Rum, coconut cream, and pineapple juice. Born at the Caribe Hilton in San Juan in 1954. The tropical drink that made the 1950s pool scene complete.
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One pour · Two pours · Three pours
Ingredients
- ·2 oz white rum
- ·2 oz coconut cream
- ·4 oz pineapple juice
- ·Pineapple slice and cherry to garnish
Method
Blend all ingredients with a cup of crushed ice until smooth. Pour into a highball or tiki glass. Garnish with a pineapple slice and cherry.
Pour slowly. Sip slower.