Piña Colada Recipe
The popularity of pineapple crushed with sugar & ice, 'Piña Fria', is recorded from 19O6; there are reports of rum being added to this mix by 1922; then finally in 195O, the New York Times mentions the Holy Trinity that got a million white stilettos dancing in the 198O's – Cuba's Piña Colada.
25ml coconut cream (we use Coco Lopez)
75ml pineapple juice
1 pineapple leaf
1 pineapple wedge
YOU WILL NEED
Add all of the liquid ingredients into a cocktail shaker.
Fill the shaker with as much cubed ice as you can, then shake it really hard – the pineapple juice should give a nice foam when shaken hard enough.
Strain into a hurricane glass full of cubed ice, then garnish with the pineapple leaf & pineapple wedge.