Piña Colada

4 oz. coconut cream
8 oz. white Puerto Rican rum
12 oz. unsweetened pineapple juice
3 cups of ice

Blend all ingredients together in blender until thick and creamy. Refrigerate until serving.

Ratio is 1 part coconut cream, 2 parts rum, 3 parts juice.

You don't have coconut cups? Don't worry just use a fancy bar glass.

Garnish using pineapple and maraschino cherries.

Old San Juan is the home to the Barrachina Cafe, where the pina colada reportedly was invented back in the early 1950's.