The Piña Colada gets a bad rap among cocktail connoisseurs. For years, this now-classic drink was the poster child of the blender boom, a symbol of poolside bars and booze cruises. But the tropical cocktail—a mix of rum, coconut, pineapple and lime juice—dates back more than a half-century, when the Piña Colada was the drink of the day in San Juan, Puerto Rico. Our recipe silences the blender blades and instead calls for pebble ice and a nice sturdy shake.
- 60 ml light rum
- 45 ml cream of coconut
- 45 ml pineapple juice
- 15 ml lime juice, freshly squeezed
- Garnish: pineapple wedge
- Garnish: pineapple leaf
- Add all ingredients into a shaker with ice and shake vigorously (20-30 seconds).
- Strain into a chilled Hurricane glass over pebble ice.
- Garnish with a pineapple wedge and pineapple leaf.
Disclaimer- An unedited version of this recipe first appeared on liquor.com
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