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Piña Colada
Recipe:
60 ml white rum
30 ml coconut cream
30 ml heavy cream
180 ml fresh pineapple juice
120 ml crushed ice
How to:
Combine all ingredients in a blender and blend until smooth, about 15 seconds. Pour into the service glass. Garnish with a pineapple wedge. Garnish with: pineapple wedge and a maraschino cherry
Served in Wine Glass
Facts:
Standardized and popularized in Puerto Rico in the 1950s there are few better poolside drinks in existence that can compete with the frosty, creamy Piña Colada. Ask for yours with a dash of Angostura bitter if you are feeling adventurous.
Source:Museum Of The American Cocktail Pocket Recipe Guide
