Pina Colada

In a 2-qt. pitcher, combine pineapple juice, cream of coconut, and rum. Refrigerate, covered, until chilled. For each serving, add a generous cup of rum mixture and 1 cup ice to a blender. Process, covered, until smooth. Pour into a chilled hurricane or highball glass. Cut a 1-in. slit into the tip of a pineapple wedge; slide wedge over the rim of the glass. This tropical cocktail does use a good amount of rum. Feel free to cut back on the amount and replace it with water or additional pineapple juice if you'd like to make them a little less strong. For a richer, robust flavor, try using dark rum or even spiced rum. Over the years, pina coladas have gotten more and more sweet. This version doesn't include additional sugar but if you'd like it a tad bit sweeter, go ahead and add a tablespoon or two.