Newbie Portland, Oregon bar Palomar celebrates the flavors of Cuba via a bevy of daiquiri-dedicated riffs, as well as a number of rum-based drinks. Below, owner and bartender Ricky Gomez shares his take on the classic Piña Colada.
New-Fashioned Piña Colada
PREP TIME00 min
COOK TIME00 min
2 ounces rum (preferably an aged Puerto Rican rum)
1 ½ ounces pineapple juice
1 ½ ounces canned coconut cream
2 frozen pineapple chunks
1 cup ice
Place all ingredients in a blender; blend until smooth.
Pour into tall glass and garnish with pineapple leaves and a pineapple wedge, if desired.