2 oz BACARDI Superior or BACARDI Gold rum
4 oz Pineapple juice
2 oz Coco Lopez Cream of Coconut
2 oz Cream
Blend with a cup of cracked ice until creamy. Pour into a 14 oz goblet and garnish with a pineapple spear.
Excerpt from Tony Abou Ganim’s article in summer 2010 in the Mix. His popular articles, using his character “George,” as the curious world travelling imbiber are a hit with readers… After checking into the Caribe Hilton, George headed to the bar where he met Rafael, a barman at the Caribe for the past 20 years. Rafael prepared for him one of the hotel’s famous Piña Coladas. He told George that yes, the Piña Colada was indeed invented at the Beachcomber Bar there at the Caribe Hilton, on August 15, 1954, by Ramon “Monchito” Marrero. He pointed to the window where a plaque had been etched in the glass to commemorate the accomplishment. He said it was not a coincidence that 1954 was also the year that Coco Lopez began making their coconut cream as well.