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Frozen Piña Colada

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A frozen blend of dark rum, pineapple and creamy Coco López, thick and sweet with a tropical fruit finish. Created by Ramon "Monchito" Marrero at the Beachcomber Bar, Caribe Hilton, San Juan, Puerto Rico, in 1954.

Method
Blended
Glass
highball
Difficulty
Hard
Flavor Profile
Creamy
Fruity
Refreshing
Sweet
Tropical

Ingredients

Servings:
1
Your bar: 0/6
Coco LóPez
45 ml
Dark Rum
60 ml
Pineapple
1 cube
garnish
Ice
120 ml
Pineapple Juice
1⁄2 c
cubed, or 2 oz fresh juice
Maraschino Cherry
30 ml
garnish
🌱 Vegan🌾 Gluten-free

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Instructions

  1. Fill a highball glass with ice to chill it.
  2. Put the dark rum, pineapple juice, Coco López, pineapple, maraschino and ice in a blender.
  3. Blend until smooth and creamy.
  4. Tip the ice out of the glass and pour in the blend.
  5. Garnish with a piece of pineapple and serve.

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