Summer is here, and it does get pretty hot once in a while, for those special hot days nothing better than a thick icy Piña Colada. I do not know where the Piña Coladas originated from, but I am from Puerto Rico and if we did not invent them, we sure perfected this delicious mix.
Here is my recipe, for the record, I am not sponsoring any of the following ingredients. It just happens that after years of making Piña Coladas these ingredients happened to work the best for that special flavor. Here we go: You will need one can of Coco Lopez, One can of Jugo De Piña Del Monte, Bacardi Blanco (Original), ice, a piece of pineapple, and a cherry. You do need the cherry, believe me.
Okay, mix the coconut and the pineapple juice. Here is the thing; some people like to compliment the coconut flavor with the pineapple while others like to compliment the pineapple flavor with the coconut. Obviously, just add more of whatever you preferred to be your main flavor. Just experiment! It might take you many tries, but who cares. Throw your final mix into the blender. Now add a double shot of Bacardi, or again, as much or as little as you like. If you want it virgin, do not add any Bacardi. Lol.
Now the trick for a good Piña Colada is its thickness. Make sure to add plenty of ice, not too much ice as to get the drink too watery, and blend until the Piña Colada is thick and creamy. Cut a piece of pineapple in a triangle shape, slide on the side of the glass. Yep, like in the picture! Place the cherry in the middle of your drink. The cherry should not sink. Repeat as many times you like. Enjoy it!