Right - I've done a few versions but keep getting asked for the original. Here it is, then I'm done with it. And if you want to make one, it's easy to make yourself. So first a little history.

In the 1950's on Puerto Rico, a man named don Ramon Lopez-Irizarry came up with a delicious homogenised cream made from coconut. The product became known as Coco Lopez cream of coconut, and was used in tropical dishes and desserts. But the best was yet to come: In 1957 Ramon Marerro, a bartender at Puerto Rico's Caribe Hilton, combined coconut cream with rum, pineapple juice and ice in a blender to make this famous drink. Victor Bergeron (Trader Vic) borrowed Marrero's recipe in his later cocktail books and called it the Bahia. The trick to a great Pina Colada is to use both light and dark rum, bitters and a little heavy cream, creating a drink with a much more complex flavour.

Ingredients:
45ml Mount Gay Eclipse Silver Rum

15ml Mount Gay Eclipse Gold Rum

60ml Coconut Cream

30ml Heavy Cream

120ml Pineapple Juice

Dash of Fee Brothers Original Bitters

1 cup of crushed ice

Pineapple wedge and maraschino cherry for garnish

Method:
Pour all ingredients into a blender And blend for 15 seconds. Pour into a specialty glass like a poco-grande.

Garnish:
Garnish with pineapple, cherry and serve.