Perhaps the most iconic frozen drink, White Lyan’s take on the Piña Colada calls for blending with crushed ice for the ideal texture.
- 1 ounce light rum
- 1 ounce aged rum
- 1 ounce Coco Lopez
- 3 ounces pineapple juice
- 1 pinch vanilla salt
- 10 ounces crushed ice
- Chill all ingredients, except vanilla salt, in advance. (You can place the rums in the freezer and the juice and Coco Lopez in the fridge.)
- Add all ingredients to a blender, add ice and blend quickly until smooth.
- Serve in highball or Hurricane glass.