Piña Colada

  1. 2 oz white rum (Bacardi White Rum)
  2. 1 ½ oz cream of coconut
  3. 1 ½ oz pineapple juice
  4. 1 oz simple syrup
  5. ½ oz lime juice

Shake with ice and strain into a hurricane glass filled with crushed ice. Garnish with a pineapple wedge and leaf.

I used Native Forest full-fat unsweetened organic coconut cream (warmed on the stove briefly to reintegrate the fat and coconut milk), hence the addition of simple syrup to regain the sweetness. If you use sweetened coconut cream, you can omit the simple syrup.