Pour all the ingredients into a blender and blend for 15 seconds.
Pour into a speciality glass like a poco-grande glass and garnish with the pineapple and cherry.
In the 1950's in Puerto Rico, a man named Don Ramon Lopez-Irazzy came up with a delicious homoginised cream made from coconut. The product became known as Coco Lopez cream of coconut, and it was used for tropical dishes and desserts. But the best was yet to come. In 1957 Ramon Marrero, a bartender at Puerto Rico's Caribe Hilton, combined coconut cream with rum, pineapple juice and ice in a blender to create this famous drink. Victor Bergeron (Trader Vic) borrowed Marrero's recipe in his later cocktail books and called it the Bahia The trick to making a great Pina Colada is to use both light and dark rum, a dash of bitters and a little double cream, which creates a drink with a much more complex flavour.
Hurricane / Poco Grande
Pineapple wedge and maraschino cherry.
Ramon Marrero The Craft of the Cocktail