At the Bar

Level of Difficulty
Easy
Yield
13 ounces, serves 1
Prep Time
5 minutes

The origins of this cocktail are as cloudy as the color of the drink itself.  Some say it was invented by a 19th-century pirate who gave his crew a beverage that contained coconut, pineapple, and white rum to boost moral.  A beverage that would later be known as the Pina Colada.

A bartender at Caribe Hilton Hotel’s Beachcomber Bar in San Juan is credited with the modern day recipe in 1954.

Coco lópez was developed in Puerto Rico in 1948, hence the Puerto Rican connection and the 1954 account of the drink’s creation and the drink didn’t acquire its official name until the 1960s.

Served frozen and typically in a pisco grande or hurricane glass, the tropical-themed cocktail is classically garnished with slice of pineapple, orange wheel and a maraschino cherry.

 

Ingredients

  • 2 ounces Coco Lopez ® Cream of Coconut
  • 2 Ounces pineapple juice
  • 1½ ounces right Rum
  • 1 cup of ice

Tools & Materials

  • Blender
  • 15 oz. hurricane glass

Directions

  • Place all ingredients in a blender and mix on high until smooth.

  • Pour contents into a chilled glass and garnish with a slice of pineapple, orange wheel and maraschino cherry

* for a non-alcoholic version, replace the rum with cold water


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