The modern iteration of the piña colada—the version which has become world renowned—was created between 1952–1954 by Ramón “Monchito” Marrero, then a bartender at the Caribe Hilton in Puerto Rico 🇵🇷. While rum and pineapple juice had appeared in cocktails for years, the 1954 launch of Coco Lopez coconut cream (the key ingredient in the cocktail) was still relatively new. Marrero’s piña colada, which called for the newly released Coco Lopez, was so popular that it spawned countless adaptations; eventually becoming so popular that Puerto Rico declared the piña colada its official drink in 1970. With Black Tot Finest Caribbean, we created our own subtle twist on the frozen Colada, but of course Coco Lopez is non-negotiable 🍹. It’s the perfect serve to cool you down on a hot day, and is guaranteed delicious. Here is our recipe: BLACK TOT PIÑA COLADA 🏝🍹: • 60ML BLACK TOT FINEST CARIBBEAN • 20ML FRESH LIME JUICE • 45ML COCO LOPEZ CREAM OF COCONUT • 5ML MARASCHINO LIQUEUR • 2 DASHES PEYCHAUD'S BITTERS • 6 FRESH PINEAPPLE CHUNKS • 6 ICE CUBES • GARNISH: 2 PINEAPPLE FRONDS METHOD: Blend all of the ingredients with the ice cubes and serve in a hurricane glass, adding the garnish. Tip: The pineapple chunks can be frozen in advance to help chill the drink. #BlackTot #BlackTotRum #ElixirDistillers #PiñaColada