Don Ramon Lopez-Irizarry may have been a genius when he came up with the homogenized cream in a can we know as Coco Lopez Cream of Coconut. But it wasn’t until a bartender by the name of Ramon Marrero at Puerto Rico’s Caribe Hilton combined this cream of coconut with rum, pineapple juice and ice in a blender did it become the special treat we know today as the Pina Colada.
If you look at a can of Coco Lopez Cream of Coconut the Pina Colada is a breeze with only three ingredients, but it also lacks imagination. It is a quick and easy drink, sure to satisfy and please. When given the opportunity and just a few more minutes of time, who wouldn’t want a drink with more depth and character? The secret to making a Pina Colada of this caliber takes two kinds of rum, heavy cream, and bitters in addition to the ingredients already called for in the typical Pina Colada recipe. There is nothing extravagant about it, only a few more steps to give your Pina Colada that extra zing.
1-1/2 oz Bacardi Light Rum
1 oz Myers Rum
2 oz Coco Lopez
1 oz Heavy Cream
4 oz Pineapple Juice
Dash of Angostura Bitters
1 Cup Crushed Ice
Garnish – Pineapple Wedge & Maraschino Cherry
Combine all ingredients except garnish into a blender and blend until all ice is completely mixed in. Any chunks get caught in straws, so be sure to mix very well. Pour into either a hurricane glass or a poco-grande glass. Place pineapple and cherry on a garnish skewer and place in the drink.
If you want to add just that little something more to your Pina Colada, very carefully drizzle 1/4 oz more of the Myers dark rum around the top edge of the drink. It adds a nice visual effect to the drink with just that little extra punch as well. This was a trick a bartender on a cruise line showed me a few years back that kept me going back for more of the tropical treat, too.