Prep 10 mins
Cook 0 mins
In the 1950's in Puerto Rico, a man named Don Ramon Lopez-Irazzy came up with a delicious homogenized cream made from coconut. The product became known as Coco Lopez cream of coconut, and it was used for tropical dishes and desserts. But the best was yet to come. In 1957 Ramon Marrero, a bartender at Puerto Rico's Caribe Hilton, combined coconut cream with rum, pineapple juice and ice in a blender to create this famous drink. Victor Bergeron (Trader Vic) borrowed Marrero's recipe in his later cocktail books and called it the Bahia. The trick to making a great Pina Colada is to use both light and dark rum, a dash of bitters and a little double cream, which creates a drink with a much more complex flavour.
- 1 ounce white rum
- 1 tablespoon original dark rum (Plus)
- 1 teaspoon original dark rum
- 1 ounce cream of coconut
- 1 tablespoon double cream (Plus)
- 1 teaspoon double cream
- 3 ounces pineapple juice
- 1 pineapple slice (wedge)
- 1 dash aromatic bitters
- Place all ingredients in a blender.
- Add ice.
- Garnish with cherries and pineapple wedge preferably in a hurricane glass.