The piña colada, which originated in Puerto Rico, is an irresistible classic, and an occasion to pull out paper umbrellas — a tiki-culture addition. Just beware of brain freeze.
• 3 cups ice
• 4 ounces golden or amber rum
• 4 ounces pineapple juice
• 4 ounces Coco Lopez cream of coconut
• Pineapple slices, for garnish
• Maraschino cherries, for garnish
Add rum, pineapple juice, cream of coconut and ice to blender. Blend until smooth and frosty; add more ice as necessary. Pour into tall glasses and garnish with pineapple slices and maraschino cherries (and paper umbrellas, if you have them). Serves 2-3.