PH factor: 9.0
Ingredients:
Cocktail
o 1 ½ ounces Flor de Caña
Extra Seco rum
o 2 ounces cream of coconut
o 2 ounces pineapple juice
o 1 cup crushed ice
Garnish
o pineapple wedge
o Tillen Farms Merry
Maraschino cherry
Method:
1. Combine all in a blender.
2. Blend until smooth.
3. Pour into a Hurricane
glass.
4. Garnish with cherry and
pineapple.
Comments:
A simple drink to make with
some machinery is involved.
Originated in Puerto Rica at
Caribe Hilton’s Beachcombers
Bar in the 1950’s. La Piña
Colada was later made the
official cocktail of the island.
. . .
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