Pina Colada
Inspired by:
The Joy of Mixology by Gary Reagan (p. 264)
Ingredients
- 2 oz Havana Club 3 Years rum
- 4 1/2 oz (weight) super-ripe fresh pineapple chunks
- 3/4 oz Coco Lopez coconut cream
- 3 oz (weight) ice, fresh from freezer
Steps
- Add the ingredients to a blender. Blend and pour into a chilled highball glass.