Pina Colada

The original PINA COLADA dates back more than half a century to San Juan, Puerto Rico and doesn’t require a blender or a lounge chair by a pool. It’s a tropical classic and still a summer hit, which requires light or golden rum, coconut milk, pineapple juice, and lime juice.

• 2 oz. light or golden rum
• 1.5 oz. (1 jigger) coconut milk
• 1.5 oz. (1 jigger) pineapple juice
• .5 oz. fresh lime juice
• Pineapple wedge and maraschino cherry for garnish

Combine all liquid ingredients into an ice-filled shaker. Shake vigorously for 30 seconds and strain into an ice-filled hurricane glass, wine glass, or margarita glass. Garnish with a pineapple wedge and maraschino cherry. Adding a straw and tropical cocktail umbrella gives it an added touch.

Note: Coconut cream is actually preferred over the more available coconut milk. Coconut cream is coconut milk boiled with sugar and has a creamier consistency. Also, cubed ice is better for maintaining the flavor than crushed ice.