Piña Colada

Steps

1. 1

   Measure 60ml of white rum, 45ml of coconut cream, and 90ml of pineapple juice using your jigger. Pour all three directly into the blender pitcher.

   

   !Using coconut milk instead of coconut cream, which makes the drink thin and watery instead of rich.

2. 2

   Add about one cup or a large handful of ice to the blender. You want enough ice to make it thick and slushy, but not so much that the blades jam. The liquid should just cover the ice.

   

   !Adding too little ice, which leaves you with a cold liquid instead of a frozen drink.

3. 3

   Put the lid on the blender and run it on high speed until the mixture is completely smooth with no chunks of ice left. You'll know it's done when the blender runs smoothly and the mixture looks thick and uniformly pale white.

   ~15s

   

   !Blending too long on low speed, which melts the ice and waters down the drink before it gets smooth.

4. 4

   Pour the blended mixture into a chilled hurricane glass or a large glass. It should be thick enough to hold the garnishes upright on top.

   

   !Overfilling the glass so it spills when you add the garnishes.

5. 5

   Skewer a pineapple wedge and a maraschino cherry on a cocktail pick and rest it on the rim of the glass. Stick a short straw in the drink and serve it right away while it's still frozen.

   

   !Letting the drink sit out too long before serving, so it separates and melts.