PINA COLADA PUNCH (6-1/2 cups)
Bartender Ramon (Monchito) Marrero created his classic pina colada in 1954 at the Caribe Hilton Hotel in San Juan, Puerto Rico, and it has since become what may just be the world’s most popular rum drink. Marrero, of course, called for Puerto Rican rum in his pina colada, and the punch recipe below uses the light rum often associated with Puerto Rico.
8 ounces (1 cup) well-stirred canned cream of coconut (such as Coco Lopez)
2-1/2 cups unsweetened pineapple juice
1-1/2 cups light rum (such as Bacardi)
2 cups ice cubes, or to taste
a wedge of fresh pineapple with its leaves attached for garnish, plus additional small, thin wedges to garnish each drink
1. In a blender, in batches if necessary, blend the cream of coconut, pineapple juice and rum and transfer the punch to a large pitcher.
2. Stir in the ice cubes and garnish the punch with pineapple wedges. Garnish each drink with a small pineapple wedge.