Pina Colada

• 4 ounces golden rum
• 4 ounces pineapple juice
• 4 ounces Coco Lopez cream of coconut
• 3 cups ice
• Pineapple slices, for garnish
• Maraschino cherries, for garnish

1. Add rum, pineapple juice, cream of coconut and ice to blender.
2. Blend until smooth and frosty; add more ice as necessary.
3. Pour into tall glasses and garnish with pineapple slices and maraschino cherries (and paper umbrellas, if you have them).

golden rum, pineapple juice, lopez cream, pineapple, maraschino cherries

Taken from cooking.nytimes.com/recipes/1016363 (may not work)