- 2 ounces light rum
- 1 1/2 ounces cream of coconut
- 1 1/2 ounces pineapple juice
- 1/2 ounce lime juice, freshly squeezed
- Garnish: pineapple wedge
Add the rum, cream of coconut and pineapple, and lime juices to a shaker with ice and shake vigorously for 20 to 30 seconds. Strain into a chilled Hurricane glass over pebble ice. Garnish with a pineapple wedge.
As the story goes, the Piña Colada debuted in 1952, when it was first mixed by Ramon Marrero Perez, the head barman at the Caribe Hilton in Old San Juan, Puerto Rico. Perez had blended up a winner, and the tropical drink enjoyed its place in the sun for decades, finding its way to American shores and faraway isles.