Piña Colada

Piña Colada – Spanish for strained pineapple – was officially invented on August 15 1954 by a bartender named Ramón “Monchito” Marrero at the Caribe Hilton’s Beachcomber Bar in San Juan, Puerto Rico. Apparently, the hotel management had expressly requested Monchito to mix a new signature drink that would delight the demanding palates of its exclusive clientele. Monchito accepted the challenge, and after 3 intense months of blending, shaking and experimenting, the first Piña Colada was born. However, a cocktail named Piña Colada was first mentioned in 1922 in a Travel magazine article, although “that” Piña Colada contained no coconut cream but pineapple juice, lime, sugar and rum. The cocktail is steadily popular in all Spanish and Portuguese speaking countries, but it is also enjoyed all over the world. This recipe involves freezing fresh pineapple which definitely makes the best impact flavour-wise and a dollup of dark rum on top makes it extra boozy.

½ fresh pineapple, peeled, cut into 1½" pieces
6 oz sweetened cream of coconut (preferably Coco López)
2 oz unsweetened coconut milk
8 oz white rum
2 Tbsp. lime juice, freshly squeezed

Garnish:
2 oz dark rum
4 Maraschino cherries
4 lime wedges

Place pineapple pieces in a resealable plastic bag, laying them flat. Freeze until solid, at least 3 hours.

Shake cream of coconut and coconut milk in their cans before measuring. Purée pineapple, cream of coconut, coconut milk, white rum, lime juice, and 3 cups ice (about 15 oz) in a blender until smooth.

Transfer blender cup to freezer and freeze until mixture is thickened (it should be the consistency of a milkshake), 25-35 minutes.

Blend again until mixture is the perfect slushy frozen drink consistency. Divide among glasses.

Top off each with ½ oz dark rum and garnish each with a cherry and lime wedge, if desired.

Makes 4 Servings.

Do Ahead:  Pineapple can be chopped 3 months ahead. Keep frozen.