Piña Colada

Ingredients:

8 fluid ounces Pineapple juice (preferably, of course, pineapple chunks from a fresh pineapple)
8 fluid ounces Coconut cream (available canned under several brand names. The best known is Coco Lopez, Real Cream of Coconut.
6 ounces Rum
3 to 4 cups of Ice
Cherries
Slices of pineapple, orange or lime
Paper umbrellas (?)

Preparation

One of the quatricentennial houses along Calle Fortaleza, Old San Juan, Puerto Rico's main street, bears a sign that claims that Piña Colada was invented there by Don Ramón Portas Mingot in 1963.

Piña Colada is now known around the world as a symbol of the Tropics. The name evokes thoughts of palm trees, sandy beaches, hula dances, lelolais, and all sorts of exotic, romantic happenings.

Here's a possible beginning for your own romantic happenings:

In a blender, grind ice while gradually adding the pineapple, coconut cream and rum. Alternatively, use shaved ice. The ice should be thick enough to hold a cherry on top without sinking in. Serve in a tall glass with a straw. Garnish with one cherry and a slice of fruit. Insert a paper umbrella for that additional tropical, exotic touch.

Check our huge collection of personalized items for your bar and all occassions, at very reasonable prices.