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Piña Colada

Declared the official drink of Puerto Rico in 1978, the Piña Colada’s creation is contested by two San Juan spots: Barrachina Restaurant and Caribe Hilton. But it was Caribe Hilton that received the birthplace proclamation on its 50th anniversary by the Puerto Rican governor. Piña Coladas are a decadent treat and Coco Lopez Cream of Coconut is hard to beat for this drink. To keep it simple, we use equal parts coconut cream, pineapple juice, and rum. Note that Piña Coladas are best when shared and this recipe makes generous portions for two people.


4 ounces rum (silver is fine, but dark rum is even better)

4 ounces Coco Lopez Cream of Coconut

4 ounces pineapple juice

Pineapple wedge, for garnish

1 ½ cups ice


Blend the rum, cream of coconut, and pineapple juice with ice until smooth and creamy. Throw a pineapple wedge or two in the blender, too, if you like. Pour into whatever glassware is desired. Garnish with the pineapple wedge. You’ll need a straw (preferably paper) for this one.

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