The ultimate tropical drink. A mixture of light and dark rum, as well as a bit of heavy cream and a dash of bitters creates a richer, more interesting taste. We like to use Texas-made Treaty Oak rum, but you can never go wrong with Myers. More in our article on making Piña Coladas.
Ingredients
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1 ½ ounces light rum
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1 ounce dark rum
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4 ounces pineapple juice
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2 ounces coconut cream (Coco Lopez Cream of Coconut preferred)
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1 cup crushed ice
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1 ounce heavy cream
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dash of Angostura bitters
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maraschino cherry, for garnish
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pineapple slice, for garnish
Instructions
Pour the ingredients into a blender, and whir for several seconds until well mixed. Pour into a tall collins glass. Garnish with cherry and pineapple slice.
Notes
To make a pitcher, just multiply the ingredients by four and proceed accordingly.
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