Piña Colada

from The Craft of the Cocktail

  • 1.5 ounces Light Rum
  • 1 ounce Gosling's Or Myers's Dark Rum
  • 2 ounces Coco Lopez
  • 1 ounce Heavy Cream
  • 4 ounces Pineapple Juice
  • dash Angostura Bitters
  • 1 cup Crushed Ice
  • wedge of Pineapple (Garnish)
  • Maraschino Cherry (Garnish)

Pour all the ingredients into a blender and blend for 15 seconds. Pour into a specialty glass like a poco-grande glass and garnish with the pineapple and cherry.

In the 1950s in Puerto Rico, a man named Don Ramón Lopez- Irizarry came up with a delicious homogenized cream made from coconut. The product became known as Coco Lopez cream of coconut, and it was used for tropical dishes and desserts. But the best was yet to come: In 1957 Ramón Marrero, a bartender at Puerto Rico's Caribe Hilton, combined coconut cream with rum, pineapple juice, and ice in a blender to create this famous drink. Victor Bergeron (Trader Vic) borrowed Marrero's recipe in his later cocktail books and called it the Bahia. The trick to making a great Piña Colada is to use both light rum and dark rum, a dash of bitters, and a little heavy cream, which creates a drink with a much more complex flavor.