Bartender Ramón Marrero created this classic in 1954 at the Caribe Hilton Hotel in San Juan, Puerto Rico, and it has since become one of the world’s most popular rum drinks, a staple that conjures up images of vacations in tropical locales. 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, but you can substitute a dark rum if you prefer.
- 3 oz. (90 ml) light rum
- 1 cup (8 fl. oz./250 ml) pineapple juice
- 3 oz. (90 ml) canned cream of coconut, such as Coco López
- 2 cups (8 oz./250 g) ice cubes
- 2 pineapple wedges or spears for garnish
In a blender, combine the rum, pineapple juice, cream of coconut and ice and blend until smooth. Divide between two double-old fashioned or highball glasses and garnish each glass with a pineapple wedge. Serve immediately with a straw. Makes 2 drinks.
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