Bartender Ramón (Monchito) Marrero created this classic in 1954 at the Caribe Hilton Hotel in San Juan, Puerto Rico—and it has since become what may just be the world's most popular rum drink. Marrero, of course, called for Puerto Rican rum in his piña colada, and the recipe below employs the light rum often associated with Puerto Rico. If you want a drink with a little more body, use a dark rum instead.
The ratio of pineapple juice to coconut cream here is classic, but if you love the coconut flavor, you can add up to 1 Tbs. more of canned coconut cream. Don't overdo it or the coconut will take over completely.
Ice cubes as needed
2 fl. oz. light rum
6 fl. oz. pineapple juice
2 fl. oz. canned coconut cream (such as Coco López)
1 pineapple spear for garnish
Fill a cocktail shaker two-thirds full of ice cubes. Pour in the rum, pineapple juice and coconut cream and shake well. Strain into an ice-filled highball glass. Add the pineapple spear.
Adapted from Williams-Sonoma Guides, The Bar Guide, by Ray Foley (Time-Life Books, 1999).