Puerto Rico is the birthplace of the Piña Colada, one of the most popular and ubiquitous cocktails on the planet. So what better place to go to find the perfect Piña Colada recipe? In fact, I'm taking this particular recipe from the place where the cocktail was born: Barrachina Restaurant, in Old San Juan.
- 48 Oz. Pineapple Juice - Canned
- 15 Oz. Coconut Cream
- 10 Oz. Water (If you use ice and a blender, you don't need the water)
- Rum to taste
- Maraschino cherry or pineapple chunk for garnish
It doesn't take much to find a Piña Colada mix at your local grocery store, but if you want to do it the way Barrachina does, follow these steps:
- Mix the pineapple juice and coconut cream
- Barrachina's secret is not to mix this blend with ice, but rather to freeze the mix, stirring occasionally until frozen or to use an old-fashioned ice cream maker to freeze the mixture.
- Pour rum to taste in a glass and add the frozen mix to serve.
- Garnish with the cherry or a pineapple chunk (or both).