Piña Colada

White rum, pineapple and coconut cream make a blended tropical cocktail with a soft, snowy texture. This version follows the IBA liquid measures and specifies a modest amount of ice for one serving.

Active preparation: 5 minutes

Ingredients

• 50 ml White rum
• 30 ml Unsweetened coconut cream
• 50 ml Pineapple juice, unsweetened
• 100 g Crushed ice
• 1 piece Cocktail cherry, for garnish
• 1 piece Pineapple piece, for garnish
• 1 piece Thin apple slice, for garnish

Instructions

1. Chill a hurricane glass and measure the ingredients.
2. Add the measured ingredients and crushed ice to a blender. Secure the lid.
3. Blend in short bursts until smooth and evenly combined; stop the machine before adjusting the contents.
4. Pour into the hurricane glass.
5. Finish with a pineapple slice and cocktail cherry and serve promptly.