Do you like piña coladas and getting caught in the rain? This tropical concoction originated in Puerto Rico and if you ask the Caribe Hilton in San Juan, it was first served up in 1954 at its Beachcombers Bar. However, it’s still disputed which bartender can take credit for the tropical libation. Another restaurant called Restaurant Barrachina also says it invented the popular beverage. In 1978, the piña colada was declared Puerto Rico’s national drink. We may not know who originally invented it, but we know one thing for sure–we’re sure happy they did! And with this recipe, you can make it as often as you want.
Yield: 4 servings
- Half of fresh pineapple, peeled and cut into 1.5-inch pieces
- 6 ounces of sweetened cream of coconut
- 2 ounces of unsweetened coconut milk
- 8 ounces of white rum
- 2 tablespoons of fresh lime juice
- 2 ounces of dark rum (optional)
- Maraschino cherries and lime wedges (for serving)
- Place the pineapple pieces in a resealable plastic bag. Lay them out flat and freeze until solid, for at least 3 hours.
- Shake the cream of coconut and coconut milk in their cans before measuring. Purée pineapple, cream of coconut, coconut milk, white rum, lime juice, and three cups of ice (about 15 oz.) in a blender until smooth. Transfer the blender cup to the freezer and freeze until the mixture is thickened. It should take 25-35 minutes and the consistency should be that of a milkshake.
- Blend again until the mixture is the consistency of a slushy frozen drink. Divide among your glasses. Top off each with a half-ounce of dark rum, if using, and garnish each with a cherry and lime wedge.