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Description:
Over the years the Piña Colada has become the typical tropical cocktail, and while not Hawaiian in origin, it is Hawaiian by assimilation.
In 1950's Puerto Rico, Don Ramon Lopez-Irazzy developed a delicious homogenized cream made from coconut. The product became know as Coco Lopez and was used for tropical dishes and desserts.
In 1957, Ramon Marrero, a bartender at Puerto Rico's Caribe Hilton, combined coconut cream with rum, pineapple juice and ice in a blender to create this famous drink. Victor Bergon, of Trader Vic's borrowed Marrero's recipe and called it the Bahia.
To make a great Piña Colada, the trick is to use both light and dark rum, a dash of bitters and a little double cream.
Kahala's Pina Colada is a luscious mixture of Cream of Coconut, Fresh Pineapple and Light Rum, blended to a perfect sweetness and richness.
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