A creamy blend of white rum, cream of coconut and pineapple juice whipped smooth over crushed ice into a tropical slushie, cold and thick enough to cling to the straw. Equal parts rum and pineapple are bound by coconut's lush richness, the fruit's tang keeping the sweetness in check — tiki comfort in a hurricane glass, crowned with a pineapple wedge and a cherry.
Garnish: Pineapple Wedge, Maraschino Cherry
Blended · Hurricane · Crushed
blend
Combine white rum, cream of coconut, and pineapple juice with a scoop of crushed ice in a blender and blend until smooth and slushy.
add
Pour the blended mixture into a chilled hurricane glass.
garnish
Garnish with a pineapple wedge and a maraschino cherry; serve with straws.
The most-cited account sets its birth at the Caribe Hilton in San Juan, where bartender Ramón "Monchito" Marrero is said to have made it in 1954, though the credit has never been settled. Rival claims name Ricardo García in 1953 and Ramón Portas Mingot at the Barrachina restaurant in 1963, while an older legend ties the drink to Roberto Cofresí. Ramón López Irizarry, who invented the Coco López cream of coconut, also features in the story. Puerto Rico made it the island's national drink in 1978.