Piña colada

A sweet cocktail made with rum, coconut cream or coconut milk, and pineapple juice, commonly blended with ice or shaken and served chilled.

Rum: A distilled alcoholic spirit made from sugarcane molasses or sugarcane juice. Its sweetness and spirit character form the cocktail’s alcoholic base.
Blended cocktail: A mixed drink combined with ice in a blender until smooth or slushy. Blending is a common way to combine the ingredients into a frozen piña colada.
Puerto Rico: A Caribbean island and unincorporated territory of the United States. The piña colada is strongly associated with Puerto Rico and is its official national drink.
Virgin piña colada: A nonalcoholic drink made with pineapple and coconut ingredients in the style of a piña colada. It preserves the cocktail’s defining tropical flavors while omitting rum.
Coconut cream: A rich, thick coconut product made from pressed coconut flesh and water. It gives the cocktail much of its creamy texture and coconut flavor.
Shaken cocktail: A mixed drink chilled and combined by shaking its ingredients with ice. Shaking offers a chilled, pourable alternative to the frozen blended preparation.
Ramón Marrero: A Puerto Rican bartender associated with one prominent account of the piña colada’s creation. He is credited by the Caribe Hilton with developing the cocktail in 1954.
Piña colada cake: A cake flavored with ingredients associated with the piña colada, especially pineapple and coconut. The cocktail’s flavor pairing is also used in desserts.
Coconut milk: A pourable liquid extracted from grated coconut flesh and water. It can replace coconut cream for a lighter, less rich version.
Emulsion: A mixture in which droplets of one liquid are dispersed throughout another liquid. Shaking or blending helps disperse coconut fat through the watery juice and alcohol.

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Mixed drinkBroader topic: It combines fruit and coconut ingredients into a rich, tropical-style drink.