parts) coconut cream (5 parts) pineapple juice Method Mix with crushed ice in blender until smooth, then pour into a chilled glass, garnish and serve. Alternately, the three main components can simply be added to a cocktail glass with ice cubes. In San Juan, Puerto Rico a recipe used is: Ingredients heavy cream frozen freshly pressed pineapple juice cream of coconut rum Method Freeze pineapple juice before use. In a blender, combine cream of coconut, frozen pineapple juice, heavy cream and rum. Pour in a desired 12-ounce container and use a cherry and fresh pineapple for a garnish. Variations Different proportions of the core ingredients, as well as different types of rum, may all be used in the piña colada. Frozen piña coladas are also served. Other named variations include: Amaretto colada – with additional amaretto and heavy cream. Angostura colada – with additional angostura bitters, lime juice, topped with whipped cream. Chi chi – with vodka substituted for rum. Lava Flow or Miami Vice – strawberry daiquiri and piña colada layered in one glass. Virgin piña colada or piñita colada – without the rum, thus non-alcoholic. Kiwi colada – with kiwifruit (fruit and syrup) in place of pineapple juice. Soda colada – resembles original recipe but soda is used instead of coconut milk Kahlua colada – substitute Kahlua (coffee liqueur) for rum. Scotsman colada – substitute Scotch for rum. Staten Island Ferry – a cocktail consisting of equal parts Malibu (flavored rum) and pineapple juice served over ice. In flavor it resembles a Piña Colada (due to the coconut flavor of Malibu rum). As it does not require cream of coconut, it is thus more easily prepared in bars that lack the specialty ingredients and blender that a Piña Colada would typically require. Caribou Lou – 1 oz of Malibu rum, 1.5 oz of 151 Proof Rum, and 5 oz of Pineapple Juice. Very strong. Blue Hawaiian – differs from a piña colada mainly by including blue Curaçao. Tequila colada – made by substituting tequila for rum. Tepache colada – a piña colada variation using tepache developed by JungleBird in Santurce, Puerto Rico. Recipe calls for 1.5 oz Gold Rum, 2 o oz Tepache and 1.5 oz Coconut Cream. In popular culture In the United States, National Piña Colada Day is celebrated on 10 July. The 10cc band refer to the drink in the song "Dreadlock Holiday" (it is