With its storied combination of coconut, pineapple, and (two types of) rum, this frozen piña colada recipe turns out a tropical cocktail that’s creamy, just sweet enough, and utterly refreshing. The original version of this Caribbean drink is credited to bartender Ramon “Monchito” Marrero of the Caribe Hotel in San Juan, Puerto Rico. According to the hotel, his 1954 recipe combined rum and pineapple juice (not fresh pineapple!) with both heavy cream and coconut cream. Today, most recipes—including this one—instead call for cream of coconut, such as Coco Lopez, which is thicker than coconut milk, thinner than coconut cream, and sweetened.

　　For the best piña colada (which is totally subjective) you should use whatever type of rum you like. Using white rum will make a breezier drink, while turning to dark rum or a funkier option will result in something richer, but no less refreshing. Here, a combination of aged and coconut rums add layers of flavor. Spiced rum? Go ahead, you do you. Blend whatever you choose with ice until smooth, garnish with a slice of pineapple—and an optional maraschino cherry—and sit back with the ultimate summer cocktail (no matter what time of year it actually is). 

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　　Editor’s note: This recipe was originally published in ‘101 Tropical Drinks’ by Kim Haasarud. It first appeared on Epicurious in May 2015.

Ingredients

　　1½ ounces cream of coconut (such as Coco Lopez)

　　1½ ounces pineapple juice

　　1 ounce aged rum

　　1 ounce coconut rum

　　Splash of coconut milk (optional)

　　Pineapple wedge, for garnish

　　Combine all the ingredients in a blender cup. Add 1 cup of ice. Blend on High until smooth. Pour into a hurricane glass, goblet, or tall glass. Garnish with the pineapple wedge.

　　Reprinted with permission from the publisher, Houghton Mifflin Harcourt, from 101 Tropical Drinks by Kim Haasarud. Copyright 2013. Buy the full book from Amazon or Thrift Books.