You didn’t think I’d not quote Rupert Holmes at least once, did you?
Come with me and Escape.
You’ll be using your blender this weekend to make this Puerto Rican classic. (And while we’re at it, you do realize that the island still is nowhere near back to normal after Hurricane Maria last summer, right? While our government seems to have forgotten, the Community Foundation of Puerto Rico has not, and your donations go straight to organizations on the ground: www.fcpr.org)
We’re using two types of Puerto Rican rum, some coconut cream, pineapple juice, and coconut milk.
Coconut milk is pretty easy to find at the grocery store in the international aisle (look for Thai foods). You might find coconut cream in the mixer aisle, but if you can’t, search for either Coco Lopez or Coco Real at Amazon. I prefer Coco Real because it comes in a resealable container.
While the recipes I’ve found call the coconut milk optional, after making it both ways I consider it mandatory. It really rounds out the drink.
1 1/2 oz Coconut Cream
1 1/2 oz Pineapple Juice
1 oz aged rum (My pick: Ron del Barrelito)
1 oz coconut rum (My pick: Don Q Coco)
Splash of coconut milk
Combine all ingredients in a blender. Add 1 cup of ice. Blend on high until smooth. Pour contents into a tall glass and garnish with a pineapple wedge.