Last night, we were checking out the Blackbird, a new bar on Market Street between Home and Lucky 13, and encountered the unexpected. They have a frozen piña colada on the menu, and despite the cool weather and heightened kitsch factor, it was really good.
Frozen Piña Colada
- 2 ounces Don Q Gold rum
- 3 ounces pineapple juice
- 1 ounce Coco Lopez coconut cream
- 1 cup crushed ice
- 1/2 ounce Don Q Grand Añejo rum
Combine gold rum, pineapple juice (or 3 ounces of canned or fresh pineapple), coconut cream and ice in a blender. Blend on high until smooth and pour into a piña colada goblet or collins glass. Top with añejo rum and garnish with a cherry and a chunk of pineapple.