Third place in our recent blind tasting of Piña Coladas went to Will Pasternak from the Cuba-themed bar BlackTail in New York. There, the drink is served directly from a slushy machine, but his scaled-down rendition consists of 1 ¼ ounces Bacardi Havana Club Añejo Blanco, 1 ½ ounces Coco Lopez, 1 ¾ ounces pineapple juice and ¼ ounce lime juice, blended.
- 1 1/4 ounce Puerto Rican rum, preferably Bacardi Havana Club Anejo Blanco
- 1 3/4 ounces pineapple juice
- 1 1/2 ounces Coco Lopez
- 1/4 ounce lime juice
- 1 cup crushed ice
- Combine all ingredients in a blender and blend until smooth.
- Pour into a Hurricane glass and serve with a straw.